If you want to add a little heft to this simple side salad, toss in a handful of cooked cooled edamame.
Tip: Miso paste is a savory staple of Japanese cooking that’s made by fermenting soybeans. White or shiro miso tends to have a milder flavor and less salt than darker varieties like yellow or red miso.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 10 minutes
Serves: 4
Ingredients
- 1-1/4 cups grated carrot
- 3 Tbs. minced ginger
- 1 Tbs. white miso paste
- 1/4 cup rice vinegar
- 1/2 tsp. sugar
- 1 Tbs. peanut oil
- 1 tsp. toasted sesame oil
- 8 cups salad greens
- 1 mini cucumber, sliced
- 4 radishes, sliced
- 8 cherry tomatoes, quartered
Instructions
- Make the dressing: In a blender, combine the carrot, ginger, miso, vinegar, sugar, and peanut and sesame oils. Blend until smooth.
- Arrange the salad greens in 4 bowls. Top with the cucumber, radishes, and tomatoes. Serve with the dressing.
Nutrition Information
Per serving (2-1/2 cups salad + 4 Tbs. dressing):
- Calories: 100
- Total fat: 5 g
- Sat fat: 1 g
- Carbs: 12 g
- Fiber: 5 g
- Total sugars: 5 g
- Added sugars: 1 g
- Protein: 4 g
- Sodium: 310 mg
