This salad is inspired by local restaurant – Stella’s. I wasn’t, however, trying to recreate their salad dressing. Stella’s salad dressing is made with nutritional yeast. Instead, I was trying to relay the umami sensations and the spirit of the salad. I decided to go with a miso salad dressing for this dish. It was bright, savory and deeply delicious!
House Salad with Miso Salad Dressing
4
servingsIngredients
- Miso Salad Dressing:
2 TBSP miso paste
1 TBSP rice vinegar
1 1/2 TBSP lemon juice (can decrease to half if you prefer)
1/2 tsp sugar
2 TBSP soy sauce
2 tsp fresh ginger, grated
1 garlic clove, pressed
1/2 tsp Sambal Oelek
1/2 TBSP sesame oil (can increase to 1 TBSP)
1/4 cup neutral vegetable oil
- For the salad:
6 cups mixed lettuce
1 cup arugula
1 cup shredded red cabbage
1 cup shredded carrots
2 cups julienned Daikon radish
1/2 red onion, thinly sliced
1/4 cup sunflower seeds
Directions
- Mix all the dressing ingredients together in a resealable container. Shake vigorously until emulsified.
- Add all of the salad ingredients to a large bowl. Pour the dressing over and toss. Divide between bowls and serve. I like reserving some of the carrots, Daikon and sunflower seeds and topping the salad with them, which serves almost as a garnish.
