Description
Rainbow Crunch Salad, features a vibrant mix of crisp cabbage and crunchy textures tossed in a tangy and savory miso dressing.
Ingredients
Units
Scale
Salad:
- 1 cup Shredded Green Cabbage
- 1 cup Shredded Purple Cabbage
- 1 cup Grated Carrots
- 4 Scallions, sliced
- 1 Bell Pepper, juilened
- 1 cup Shelled Edamame (if frozen, be sure to thaw before adding to salad)
Miso Dressing:
- 2 tsp White Miso Paste
- 1 Garlic Clove, minced
- 1/4 cup PB Fit
- 1/4 cup Soy Sauce
- 2 tsp Sesame Oil
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Honey
- 1 tbsp Water
- 1 tsp Chili Paste
Instructions
- Add all the salad ingredients to a large mixing bowl. Using two spoons, toss the vegetables together. Set aside.
- In a medium-sized mixing bowl, add all the ingredients for the miso dressing. Whisk together until no lumps remain.
- Pour the dressing over top of the vegetables. Use the spoons to toss the vegetables and dressing together.
- Top with sliced almonds, roasted cashews or pepitas if you’d like extra crunch!
Equipment
Buy Now → - Prep Time: 10 minutes
- Category: Salad
- Method: No Cook
Nutrition
- Serving Size: 1 Serving
- Calories: 154
- Sugar: 27g
- Sodium: 1145mg
- Fat: 20g
- Carbohydrates: 26g
- Fiber: 20g
- Protein: 7g
- Cholesterol: 0mg
