Miso Crunch Salad
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Running on Real Food · by Deryn Macey★ 5.0 (2)

Miso Crunch Salad

NUTRITION · PER SERVING18M COOK
CAL 17%·PRO 33%
CARBS 43G50% OF CAL
14G FIBER15G OTHER13G TOTAL SUGAR
FAT 13G34% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of kale and cabbage topped with chickpeas, edamame, and nuts, dressed in a creamy miso-tahini dressing. Nutty, savory, and deeply satisfying.

mainamericansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 3 cups finely chopped Tuscan kale (stems removed)
  • 1 cup shelled edamame (140g)
  • 1 cup snap peas, roughly chopped
  • 1 can chickpeas (540mL, drained and rinsed)
  • 4 green onions (thinly sliced)
  • Salt and pepper
  • 1½ tbsp white or yellow miso (36g)
  • 1 tbsp toasted sesame oil (11g)
  • 1 tbsp rice vinegar or apple cider vinegar (14g)
  • 1 tbsp maple syrup or honey (20g)
  • 1 tbsp tahini (16g)
  • 1 garlic clove, crushed or grated (minced)
  • 2 tsp grated ginger
  • 2 tbsp warm water (to thin)
  • ¼ cup roasted peanuts or cashews (roughly chopped)
  • chili crisp (optional for topping)
PREP
15M
SODIUM
730MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.