Miso Microgreen Crunch Salad

This nutrient-dense and incredibly tasty salad is also a feast for the eyes and palette. Its mosaic of colors and textures invites you to pause and savor each forkful. A personal note: this is the salad that I am asked to bring to potlucks and gatherings- and the first one gone!

Pea, sunflower, and radish microgreens are excellent choices for this salad, though it is so versatile that you can use almost any microgreen- or a mixture of several for even better nutrition.

Grated carrots add a pop of color and sweetness, while toasted almonds, sesame seeds, and chow mein noodles bring a delightful crunch that keeps you reaching for more. The dressing? It’s a magical blend of olive and sesame oil, rice vinegar, garlic, and savory white miso paste, with a touch of soy sauce and a hint of honey or maple syrup to balance everything out perfectly.

If you’re feeling fancy, top with creamy avocado slices and juicy cherry tomatoes, or add an extra crunch with celery.

Enjoy it as a light lunch or alongside your favorite meal, knowing each forkful is packed with wholesome goodness and homemade love.

Have you made this salad? Please leave a comment!

Miso Micro Crunch Salad

Microgreen Margo

An Asian-inspired recipe, this savory-sweet salad is a bowl of vibrant freshness. Thinly sliced cabbage, tender microgreens, grated carrots, and crunchy toasted almonds come together in a harmony of flavors and textures. Tossed in an easy miso dressing, this salad is a delightful balance of delightful taste and nutrition.

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Prep Time 15 minutes mins

Course Brunch, Salad, Side Dish

Cuisine Microgreen

Servings 6

Calories 223 kcal

Ingredients

  

• 2 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, shredded
• 2 cups microgreens (pea, sunflower, super booster)
• 1/4 cup radish microgreens (optional)

Miso Seseme dressing

• 2 tbsp white miso paste
• 1/4 cup olive oil
• 2 tsp seseme oil
• 2 tbsp rice vinigar
• 2 tbsp soy sauce
• 1 tbsp honey for vegan, substitute maple syrup
• 1 clove garlic

Crunch Toppings

• 1/4 cup roasted cashews lightly chopped
• 1/2 cup chow mein noodles optional
• 1/2 cup chopped celery optional

Instructions

 

• In a small blender or food processer, blend the dressing ingredients until smooth.
• In a large bowl, add the shredded cabbage, carrot, and chopped microgreens. Mix well.
• Just before serving, mix the salad with the dressing until it is well coated.
• Top each serving with cashews and optional ingredients if desired.

Notes

• For added flavor and texture, add a sliced avocado or halved cherry tomatoes.
• To prepare the salad ahead of time, store the salad and dressing separately in the refrigerator. Mix just before serving.
• Try substituting your favorite microgreens. Don’t have enough microgreens? Add chopped kale in place of some of the microgreens.
• For a little extra crunch, add a sprinkling of toasted sesame seeds, chow mein noodles, and chopped celery.

Keyword Healthy recipe, microgreen recipe, Quick meal, salad, vegan, Vegetarian