Ingredients
- FOR THE SALAD:
- 2 medium carrots, shredded or julienned
- 1/4 red cabbage, shredded or julienned
- 1/2 cup edamame beans
- 1/2 red capsicum, diced
- 200g iceberg lettuce, chopped into small pieces
- 5 sprigs fresh mint, leaves stripped
- 50-80g cashew nuts, dry roasted
- 2 medium Lebanese cucumbers, diced
- FOR THE DRESSING:
- 2 tablespoons miso paste
- 1/2 lime, juiced
- 1 teaspoon fresh ginger, grated or finely minced
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 4 tablespoons vegetable oil
- 1 teaspoon honey (optional, if you prefer some sweetness)
Method
- Prepare and place all of the salad ingredients in a large mixing bowl, except for the cashew nuts.
- Mix together all of the salad dressing ingredients in a separate bowl or mason jar.
- Dress the salad with the miso ginger salad dressing and mix well to ensure all the ingredients are well coated.
- Top with the cashew nuts and enjoy the colour, crunch and flavour of this miso magic recipe!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
