Asian Slaw Salad with Ginger Miso Dressing
Looking for lighter vegan recipes for the summer? Look no further than this Asian Slaw Salad with Miso Ginger Dressing! This Asian slaw recipe features carrots, cucumbers, watermelon radishes and mandarin oranges for a tasty treat! Topped with ramen noodles and a tangy ginger miso dressing, this Asian slaw salad is the perfect vegan dinner!
Ingredients
- 1/2 head napa cabbage shaved or sliced thin
- 1/2 head purple cabbage shaved or sliced thin
- 1 carrot spiralized
- 1 English cucumber spiralized
- 1/2 red pepper deseeded and sliced thin
- 1 small bunch broccolini trimmed and cut into small florets
- 2-3 watermelon radishes sliced thin
- 1/4 cup sliced almonds
- 1 cake Lotus Foods' Millet & Brown Rice Ramen Noodles
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1 tsp fresh ginger minced
- 1 tsp fresh garlic minced
- 1 tbsp maple syrup
- 1 tbsp yellow miso paste
- salt & pepper to taste
Instructions
- Prepare the vegetables as directed. Toss together in a large salad bowl.
- Break the Lotus Foods’ Millet and Brown Rice Ramen Noodles into smaller pieces and add to a small bowl. Cover with very hot water and allow to sit until the noodles have softened. Do not fully cook the noodles – you just want a softer crunch. Spread the softened noodles out on a clean towel and pat dry.
- Combine the olive oil, rice vinegar, fresh ginger, fresh garlic, maple syrup and miso paste in a mini food processor and blend until smooth. Toss the salad in the dressing and top with the dried ramen noodles, mandarin oranges and sliced almonds. Season to taste with salt and pepper.
Tried this recipe?Let us know how it was!