Miso Crunch Salad

Name: Salad Miso Renyah
Prep time: 10 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup avocado oil; 1/3 cup lime juice (4-6 limes); 1/4 cup white miso; 1/4 cup sugar; 2 cloves garlic, minced; 1/2 teaspoon salt; 1 lb . cooked shrimp, cut into bite-sized pieces; 5 cups shredded Tuscan kale; 5 cups shredded green cabbage; 1 cup chili-flavored peanuts (or something similar); 2 avocados; 1/2 cup sliced green onions; 1/2 cup chopped cilantro

This Miso Crunch Salad is made for springtime! Major crunch for veggies like cabbage and kale, a tiny bite of heat from chili-flavored peanuts, chilled shrimp, and the perfect sweet miso dressing.

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/3 cup avocado oil
1/3 cup lime juice (4-6 limes)
1/4 cup white miso
1/4 cup sugar
2 cloves garlic, minced
1/2 teaspoon salt
1 lb . cooked shrimp, cut into bite-sized pieces
5 cups shredded Tuscan kale
5 cups shredded green cabbage
1 cup chili-flavored peanuts (or something similar)
2 avocados
1/2 cup sliced green onions
1/2 cup chopped cilantro

Steps

Shake all dressing ingredients in a jar, or blend together in a small food processor (affiliate link) until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.
Toss all salad ingredients with dressing! You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week, which is what I usually do! Crunchy, sweet, delicate, and fresh!