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Miso Sesame Salad with dense beans and fresh vegetables in a bowl

Miso Sesame Dense Bean Salad

A vibrant, nutritious salad combining miso with crunchy vegetables and protein-rich beans, perfect for a quick lunch or refreshing side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Japanese, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup shelled edamame
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced
  • Roasted peanuts or almonds, chopped (optional)
Dressing Ingredients
  • 3 tablespoons white or chickpea miso
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons roasted sesame seeds
  • 1 tablespoon lime juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sweetener (like honey, maple syrup, or coconut sugar)
  • 1 teaspoon chili crisp or chili flakes (to taste)

Method
 

Preparation
  1. In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, shredded cabbage, shredded carrots, and sliced green onions.
  2. In a small bowl, whisk together the miso, tamari, rice vinegar, sesame seeds, lime juice, toasted sesame oil, sweetener, and chili crisp or chili flakes until well combined.
  3. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
  4. Transfer to serving bowls and garnish with chopped roasted peanuts or almonds, if desired.
  5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Notes

This salad pairs beautifully with grilled chicken, roasted fish, or even a tangy tofu dish. It can be stored in an airtight container in the refrigerator for up to 3 days. Consider chilling the salad for enhanced flavors.