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–+ servings
Miso Crunch Salad

Miso Crunch Salad: A Flavor-Packed, Healthy Delight

Discover the Miso Crunch Salad, a vibrant and healthy dish featuring fresh greens, shrimp, and a tangy miso dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded cabbage use pre-packaged coleslaw mix for convenience
  • 2 cups kale substitute with spinach for a milder flavor
  • 1 lb shrimp can substitute with rotisserie chicken or edamame for vegetarian option
  • 1/2 cup avocado omit if lighter option preferred
  • 1/2 cup cilantro parsley works well if cilantro isn’t available
  • 1/2 cup chili-flavored peanuts replace with sunflower seeds or wonton strips for nut-free option
For the Dressing
  • 1/3 cup miso paste yellow or red miso can substitute
  • 1/3 cup rice vinegar apple cider vinegar may be suitable substitute
  • 1/4 cup maple syrup use agave in equal proportions if preferred
  • 1/2 teaspoon garlic fresh minced garlic packs the most flavor
  • 1/2 cup lime juice lemon juice offers a delightful alternative

Equipment

  • large bowl
  • Skillet
  • food processor

Method
 

Preparation
  1. In a large bowl, combine 4 cups of shredded cabbage with 2 cups of chopped kale. Toss them together until evenly mixed.
  2. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add 1 pound of shrimp and cook for about 2-3 minutes on each side. Once cooked, remove from heat, let cool, and chop into bite-sized pieces.
  3. In a food processor, combine ⅓ cup of miso paste, ⅓ cup of rice vinegar, ¼ cup of maple syrup, ½ teaspoon of minced garlic, and ½ cup of lime juice. Blend until smooth and creamy.
  4. In the bowl with the greens, add chopped shrimp, ½ cup of diced avocado, ½ cup of chopped cilantro, and ½ cup of chili-flavored peanuts. Toss gently until well-combined.
  5. Drizzle the miso dressing over the salad and toss lightly just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 50mgCalcium: 40mgIron: 3mg

Notes

Store leftover salad in an airtight container for up to 3 days. Keep the dressing separate to maintain crunchiness. Dressing can be refrigerated for up to a week.

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