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)
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:
For the salad:
For the dressing:
- Place all of the ingredients in a blender and blend on high speed until smooth, about 30 seconds; set aside.
For the salad:
- 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.
- Transfer to a serving platter and sprinkle with the sesame seeds, if using. This salad can be refrigerated for up to 4 hours.
RSS Feed