Kyle’s Kitchen

Chopped Asian Salad (Miso Dressing)

5 servings


15 minutes

active time

15 minutes

total time


2 medium Persian cucumbers or Lebanese cucumbers

2 medium carrots

⅓ red cabbage

1 romaine lettuce (inner leaves only)

1 ½ cups edamame beans

Handful fresh mint leave

Handful cashew nuts

2 tbsp white miso paste

2 tbsp soy sauce or tamari (I use salt reduced)

½ lemon or lime

1 tbsp rice wine vinegar

1 tbsp sesame oil

½ tsp grated ginger (or more if you love ginger like I do)

4 tbsp extra virgin olive oil

1-2 tsp water (if needed)

***Optional add 1 tsp honey/maple syrup if you prefer it on the sweeter side


Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have

Tear in the mint leaves and add to the bowl along with the edamame beans

Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out

Pour the miso asian dressing over your salad and mix well together so it's all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!


Serving Size



267 kcal

Total Fat

20 g

Saturated Fat

3 g

Unsaturated Fat

15 g

Trans Fat

0.004 g




521 mg

Total Carbohydrate

17 g

Dietary Fiber

5 g

Total Sugars

6 g


9 g

5 servings


15 minutes

active time

15 minutes

total time
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