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Miso, Ginger & Sesame Vegetable Salad

The dressing for this refreshing salad is whisked together in about five minutes then poured over crunchy vegetables just before serving. The vegetables shown in the recipe are just a suggestion: use any you like, so long as it ends up colourful, varied and enticing.

Course Side Dish, Salad
Cuisine Vegetarian, Vegan, Asian
Keyword salad, miso
Prep Time 20 minutes
Total Time 20 minutes
Servings 1

Ingredients

For the dressing

  • 2 tsp miso paste
  • 2 tsp lime juice
  • 2 tsp sesame oil
  • 1 tsp ginger, finely grated
  • 1 tsp rice vinegar
  • 1 tsp honey, maple syrup or other sweetener
  • 1 tsp sesame seeds
  • salt to taste optional

For the salad (this is just a suggestion, choose your own combination of fresh, crunchy vegetables)

  • 1 medium carrot julienned or grated
  • half a small red pepper cut into thin strips
  • 10 cm cucumber julienned or cut into long, thin strips
  • half a small red onion skinned & cut into thin slices
  • 3 small radish thinly sliced
  • 1 handful greens (e.g. kale, cabbage, lettuce, rocket, pea shoots) shred kale, cabbage or lettuce
  • 2 spring onions cut into 3, then sliced in thin strips
  • 1 tbsp chopped or torn herbs e.g. coriander, mint, parsley, chives
  • 1 tsp sesame seeds

Instructions

For the dressing

  1. Simply whisk all the dressing ingredients together. Taste and see if it needs any salt. Set aside until ready to serve the salad.

For the salad

  1. Combine all the salad ingredients, except the sesame seeds, in a bowl.

    When ready to serve, whisk the dressing again, pour over the salad and toss well.

    Sprinkle over the sesame seeds and serve.