Chopped Asian Salad (Miso Dressing)

• 分量: 5 servings
• 調理時間: 15 minutes
• 総時間: 15 minutes

材料

2 medium Persian cucumbers or Lebanese cucumbers

2 medium carrots

⅓ red cabbage

1 romaine lettuce (inner leaves only)

1 ½ cups edamame beans

Handful fresh mint leave

Handful cashew nuts

2 tbsp white miso paste

2 tbsp soy sauce or tamari (I use salt reduced)

½ lemon or lime

1 tbsp rice wine vinegar

1 tbsp sesame oil

½ tsp grated ginger (or more if you love ginger like I do)

4 tbsp extra virgin olive oil

1-2 tsp water (if needed)

***Optional add 1 tsp honey/maple syrup if you prefer it on the sweeter side

手順

Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have

Tear in the mint leaves and add to the bowl along with the edamame beans

Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out

Pour the miso asian dressing over your salad and mix well together so it's all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!

栄養

• カロリー: 267 kcal
• 脂肪総量: 20 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 15 g
• トランス脂肪: 0.004 g
• ナトリウム: 521 mg
• 炭水化物総量: 17 g
• 食物繊維: 5 g
• 糖質総量: 6 g
• タンパク質: 9 g