Crunchy Chopped Miso Salad (Vegan)

This is a really fun salad to make because there are so many different ways the vegetables need to be chopped in order to get that perfectly crunchy bite! This makes a pretty filling salad on it’s own but is also great with shrimp, salmon, or chicken on top for a little extra protein. Make sure you take your time chopping the vegetables, it’s the most important part, enjoy the process and take your time. I should mention the dressing recipe is meant to yield more dressing than you need for this recipe. Put the leftover in the fridge and use it throughout the week on other salads or vegetables if you really enjoy it.

Creamy Miso Dressing

½ canned coconut milk

¾ cup grape seed oil

¾ cup rice wine vinegar

¼ cup maple syrup

3 tablespoons white miso paste

2 tsp salt

½ tsp ground ginger

1 garlic clove

In a blender add all ingredients except for the olive oil and blend until combined, slowly stream in oil. Add additional salt if necessary.

Ingredients for the salad:

3 cups finely chopped Napa Cabbage

2 cups finely chopped Curly Kale (stems removed)

 3 celery ribs julienned

2-3 carrots grated, or cut into strips with a vegetable spiral

4 scallions finely chopped

¼ cup chopped cilantro

1-2 avocados (cut into small cubes)

Roasted peanuts, finely chopped

Sesame seeds

In a large bowl combine the Napa cabbage, kale, cilantro, scallions, celery, carrots and peanuts. Drizzle desired amount of dressing and gently toss salad. Add avocado and sesame seeds on top.