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Miso Crunch Salad Recipe

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4.6 from 124 reviews

Miso Crunch Salad is a vibrant and flavorful dish featuring crisp romaine lettuce, colorful shredded vegetables, and a tangy miso dressing. Topped with golden, crunchy miso-coated panko breadcrumbs and toasted sesame seeds, this salad delivers layers of texture and umami-rich taste, perfect for a light lunch or a refreshing side.

Ingredients

Salad Ingredients

  • 1 large head of romaine lettuce, washed and chopped
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup shelled edamame
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup toasted sesame seeds

Miso Dressing

  • 3 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2-3 tablespoons water (to thin to desired consistency)

Miso Crunch Topping

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons white miso paste
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Miso Crunch Topping: In a medium bowl, whisk together the panko breadcrumbs, miso paste, sesame oil, rice vinegar, garlic powder, and red pepper flakes if using. Mix well to ensure the miso paste is evenly distributed and no clumps remain.
  2. Bake the Crunch: Spread the miso-coated panko breadcrumbs in a thin, even layer on a baking sheet lined with parchment paper for easy cleanup. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring halfway through to promote even browning. Keep a close eye to prevent burning. Once golden and crispy, remove from the oven and let cool completely on the baking sheet. Store in an airtight container if not using immediately.
  3. Make the Dressing: In a small bowl, combine the white miso paste, rice vinegar, sesame oil, and soy sauce. Whisk in the honey or maple syrup, grated ginger, and minced garlic. Gradually add water one tablespoon at a time while whisking continuously until the dressing reaches your desired consistency. Taste and adjust seasoning as needed.
  4. Prepare the Salad Base: Thoroughly wash and dry the romaine lettuce, then chop it into bite-sized pieces and transfer to a large mixing bowl. Add the shredded red cabbage, shredded carrots, shelled edamame, chopped green onions, and chopped cilantro to the bowl.
  5. Assemble the Salad: Just before serving, pour the miso dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly with the dressing.
  6. Finish with Texture: Sprinkle the cooled miso crunch topping and toasted sesame seeds over the salad for extra crunch and nutty flavor.
  7. Serve Immediately: Serve the salad fresh to enjoy the crisp textures and vibrant flavors at their best.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • Ensure the panko breadcrumb topping is fully cooled before adding to the salad to maintain its crunch.
  • Adjust water amount in the dressing to achieve preferred thickness.
  • To save time, make the miso crunch topping ahead and store in an airtight container at room temperature.
  • Add red pepper flakes for a subtle heat or omit for a milder flavor.
  • Use fresh ginger and garlic for the best flavor in the dressing.

Find it online: https://alinacooks.com/miso-crunch-salad-recipe/