While I love the creamy miso dressing served at Japanese restaurants, I hate the limp iceberg lettuce and sad shredded carrots that usually sit underneath it. In this recipe, the lettuce is replaced with hearty raw Swiss chard leaves, and carrots, cucumber, and edamame are added for crunch and texture. Everything's tossed with an easy blender dressing of white miso paste, sesame seed oil, rice vinegar, ginger, soy sauce, and garlic. While this salad is vegan, it's also great served next to teriyaki chicken or a bowl of ramen. (Click "Read More" below for the full recipe.)
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