Description
This easy salad is loaded with vegetables and packed with flavor. Add a little protein to the salad and it becomes a meal.
Ingredients
Scale
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:
- 4–6 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)
Instructions
- Make the dressing first and set aside, while you prep the rest of the ingredients.
- Slice the cucumbers and green onions. Chop the lettuces, if needed. Mince the cilantro, if using.
- 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.
- Drizzle the dressing on top of the salad (or serve it tableside) and top the salad with the hemp seeds, cilantro and microgreens.
Notes
- 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.