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Greens salad with carrots edamame and cucumber on white serving platter.

Greens Salad with Edamame Carrots Cucumber and Miso Ginger Dressing

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Hand Chop
  • Diet: Gluten Free


This easy salad is loaded with vegetables and packed with flavor. Add a little protein to the salad and it becomes a meal.



For the Miso Ginger Dressing:

  • 3 Tbsp. miso paste
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. water
  • 1/2 tsp. ginger, greated

For the Salad Base:

  • 46 cups lettuce (butter, mixed greens or arugula)
  • 2 cups matchstick carrots
  • 2 cups edamame
  • 1 cucumber, sliced and quartered into bite sized pieces
  • 1/4 cup hemp seeds
  • 1/2 cup green onion, sliced
  • 1/4 cup cilantro leaves (optional)
  • 1 cup microgreens (optional)


  1. Make the dressing first and set aside, while you prep the rest of the ingredients.
  2. Slice the cucumbers and green onions. Chop the lettuces, if needed. Mince the cilantro, if using.
  3. Place the greens on the bottom of a serving platter. Top with the shredded carrots, green onions, edamame and cucumbers in a visually appealing display. I usually layer these in ribbons over the greens.
  4. Drizzle the dressing on top of the salad (or serve it tableside) and top the salad with the hemp seeds, cilantro and microgreens.


  • Feel free to add more greens to this salad, if you like.
  • You can substitute sesame seeds for the hemp seeds.
  • Add some sliced and roasted sweet potatoes to the salad, if you like.
  • If you don’t want to spend time shredding the carrots, buy matchstick carrots already cut up. You can also use a vegetable peeler to create thin strips from whole carrots.
  • If you want to turn this into a main dish, add your favorite protein to it. Chicken, shrimp and tofu are great options.

Keywords: easy salad, gluten free, vegetarian, vegan, side or main dish