This salad is not your regular light salad. This salad is a meal by itself! With the addition of shredded chicken you have enough protein and carbohydrate from edamame and ramen. If you want to make it vegetarian, you can just simply remove the chicken and replace it with fried tofu.
Ingredients:
For the dressing:
- 1/3 cup miso paste
- 1/4 cup olive oil
- 1/3 cup honey
- 1 tbsp Sesame oil
- 1 tbsp soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, grated
- 1 tsp sriracha sauce
- 2 tsp sesame seeds, toasted
- 1/4 tsp white pepper
For the salad:
- 3 to 4 cups shredded cabbage
- 1/4 cup ramen, crushed
- 1/4 cup edamame, cooked
- Red radish, sliced thinly
- 2 cups bean sprouts
- 1 cup turnips, cut into thin strips
- 2 stalks of green onions, finely chopped
- 1 cup chicken breast, sliced or shredded
- 2 tsp sesame seeds, toasted
- Toasted peanut (optional)
Directions:
- In a heated pot, add miso paste and oil. Whisk until smooth.
- Add the rest of the ingredients for the dressing. Whisk until combine.
- Simmer for 15 minutes, stirring every 5 minutes to make sure it doesn’t stick to the bottom of the pan. Set aside to cool.
- In a bowl, add all the vegetables and toss together to combine.
- Add the dressing and toss well to combine.
- Add the sesame seeds and peanuts on top.
- Serve and enjoy!
