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Asian-Style Green Salad

Update your usual green salad and vinaigrette by giving it Asian flair. A medley of Asian veggies tossed in a miso dressing is a lovely vegan holiday side dish, especially for a Chinese New Year gathering. Don’t reserve this vegan salad for the holidays, however; serve it year-round for all of your vegan Asian-inspired meals.
Update your usual green salad and vinaigrette by giving it Asian flair. A medley of Asian veggies tossed in a miso dressing is a lovely vegan holiday side dish, especially for a Chinese New Year gathering. Don’t reserve this vegan salad for the holidays, however; serve it year-round for all of your vegan Asian-inspired meals.

Asian-Style Green Salad

Serves 8

Ingredients:

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  • 3 cups mixed salad greens
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  • 2 cups shredded Napa cabbage
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  • 1 large carrot, shredded or cut into match-sticks
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  • 1 cup bean sprouts
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  • 1 small can sliced water chestnuts
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  • 4 green onions, chopped (white and green parts)
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  • 1/4 cup yellow miso
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  • 2 tablespoons rice wine vinegar
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  • 2 tablespoons canola oil
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  • 2 tablespoons minced chives
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. In a large bowl, combine greens, cabbage, carrot, bean sprouts, water chestnuts, and green onions.
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  3. In a small bowl, whisk together remaining ingredients.
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  5. Pour dressing over vegetables and toss to coat. Serve immediately.

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