Asian Green Goddess Salad
Leo Biette-TimmonsAsian Green Goddess Salad
Makes 6 servings
Ingredients
Salad
- 225g cucumber, diced
- 1 green bell pepper, thinly sliced
- 150g snap peas, thinly sliced on a bias
- 200g shelled edamame, cooked and cooled
- 225g green cabbage, finely shredded
- 50g scallions, sliced
- 20g fresh cilantro, chopped
- 60g crispy chow mein noodles
- 15g sesame seeds
Honey Miso Dressing
- 40g white miso
- 30g rice vinegar
- 30g honey
- 15g sesame oil
- 15g lime juice
- 8g fresh ginger, finely grated
- 2 large garlic cloves, finely grated
- Black pepper
Directions
- Make the dressing: Whisk together the miso, rice vinegar, honey, sesame oil, and lime juice until completely smooth. Stir in the grated ginger and garlic. Taste and adjust with a little more rice vinegar or lime if you want more acidity.
- Prep the vegetables: Add the cabbage, cucumber, green pepper, snap peas, edamame, scallions, and cilantro to a large bowl.
- Dress the salad: Pour over the dressing and toss thoroughly, making sure the cabbage is evenly coated.
- Chill: Refrigerate for at least 20–30 minutes. This gives the cabbage time to soften slightly and absorb the dressing while keeping the other vegetables crunchy.
- Finish: Just before serving, add the chow mein noodles and toss lightly. Sprinkle with sesame seeds.
Nutrition Per 1/6 recipe:
- Calories: 250
- Protein: 10g
- Carbohydrates: 31g
- Fat: 11g
- Fiber: 6g