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Swiss Chard Salad with Miso Dressing Recipe

2/7/2014

2 Comments

 
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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.)

SWISS CHARD SALAD WITH MISO DRESSING

Makes:    4 servings

Total Time:
   
20 minutes           
Hands-On Time:
   
20 minutes
What to Buy:         Be sure to use white miso here, as its red or yellow counterparts will have too strong a flavor for this dressing. You can find miso refrigerated at most grocery stores.

Nice to Know:
      This salad can be made and refrigerated up to 4 hours ahead. It makes 2/3 cup of dressing.

INGREDIENTS
For the dressing:
1/3 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons white miso paste
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon plus 1 teaspoon  granulated sugar
1 tablespoon finely chopped peeled fresh ginger (from about a [1-inch] piece)
1 1/2 teaspoons soy sauce

For the salad:
1 medium bunch Swiss chard (about 12 ounces), stems removed and leaves cut into 1/2-inch pieces
2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
1/2 medium English cucumber, halved lengthwise and thinly sliced crosswise
1 cup shelled cooked edamame, thawed if frozen
1 tablespoon toasted sesame seeds (optional)

INSTRUCTIONS
For the dressing:
  1. Place all of the ingredients in a blender and blend on high speed until smooth, about 30 seconds; set aside.

For the salad:
  1. Place the lettuce, carrots, cucumber, and edamame in a large bowl. Drizzle about 2/3 of the dressing over the vegetables and using your hands, toss gently to combine. Taste and add more dressing as needed.
  2. Transfer to a serving platter and sprinkle with the sesame seeds, if using. This salad can be refrigerated for up to 4 hours.
2 Comments
Taya Pollard link
12/13/2020 02:20:37 am

This was lovely, thanks for sharing

Reply
Fencing Contractors Clovis link
8/1/2022 04:35:09 pm

Great reading youur blog post

Reply



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    Photo by Jennifer Quen

    WELCOME

    I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. 

    When I'm not there, I'm probably wandering through grocery stores and farmer's markets, sniffing and searching for something new and inspiring!

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