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Carrot-Ginger Miso Chicken Salad
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What is Miso Dressing?
Miso dressing is a tangy and savory sauce made with white miso paste, a fermented soybean paste known for its umami flavor. Often combined with ingredients like rice vinegar, ginger, and sesame oil, it’s a staple in Asian-inspired recipes. In this recipe, the dressing gets a vibrant twist with the addition of carrots and ginger, creating a smooth, silky miso ginger chicken salad dressing that’s perfect for enhancing the flavors of this dish.
What to Serve with Chicken Miso Salad
This easy miso chicken salad pairs beautifully with:
- Steamed rice or quinoa: A hearty side that complements the salad’s flavors.
- Edamame: Lightly salted edamame makes for a simple yet satisfying addition.
- Defined dish lettuce wraps: Use large lettuce leaves to create fresh, portable wraps filled with the salad.
- Soup: Pair with a bowl of miso soup or a spicy broth for a warm, comforting meal.
- Asian-inspired noodles: Cold sesame noodles or soba noodles are perfect for adding a starchy component to the meal.
Enjoy this grilled miso chicken salad as a standalone dish or paired with one of these accompaniments for a wholesome and delicious dining experience. This versatile recipe is a must-try for fans of miso chicken salad recipes and anyone seeking a flavorful yet simple meal option!
Carrot-Ginger Miso Dressing
Carrot-Ginger Miso Salad Ingredients
- 2 medium (161g) raw carrots, chopped
- 1.5 tablespoons raw ginger
- 1 garlic clove
- 1 tablespoon rice vinegar
- 1 tablespoon white miso paste
- juice from 1/2 lime
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1 tablespoon low sodium tamari
low sodium soy sauce
- 2 teaspoons agave (or honey)
- 1 tablespoon cracked pepper
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil
- 1 tablespoon olive oil mayonnaise *
- 2 teaspoons ground turmeric *
- 2 tablespoons water for consistency *
low sodium soy sauceHow to Make Chicken Miso Salad
Step 1
Prepare the Carrot-Ginger Miso Dressing
- Add all dressing ingredients to a high-powered blender and process until smooth.
- For best results, blend all ingredients except the avocado oil and water. Set the blender to low speed and drizzle in the oil and water slowly to help the dressing emulsify, creating a silky, smooth texture.
- Season to taste with lime juice, tamari, or a pinch of mineral salt.
- Store the dressing in an airtight container in the fridge for up to 6–8 days.
Step 2
Assemble the Salad
- In a large mixing bowl, combine shredded green and red cabbage, cucumbers, red bell peppers, and torn cilantro leaves.
- Add the cooked chicken (or vegan alternatives) and toasted pepitas to the bowl.
- Toss all ingredients together, but keep the dressing separate until ready to serve.
Step 3
Serve
When ready to eat, drizzle the miso mayo dressing over the salad and toss to coat evenly. For extra flavor, sprinkle a pinch of sesame miso seasoning or additional toasted pepitas on top.
Macros
Shredded Cabbage Chicken Salad
Ingredients
-
3/4 lb cooked white chicken meat, torn
- Vegan swaps: edamame; sautéed and chilled portbello mushrooms; tofu
- 3 cups green cabbage, finely shredded
- 3 cups red cabbage, finely shredded
- 2 medium cucumbers, chopped
- 2 red bell peppers, thinly sliced
- 1.5 cups cilantro leaves, torn *
- 4 tablespoons toasted pepitas *
Steps
Step 1
Add all ingredients to a mixing bowl and toss together. Keep the salad dressing separate until you are ready to eat the salad.