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Asian Chopped Salad with Sesame Miso Vinaigrette

Recipe courtesy of Kosher.com

This salad is a bit savory, a bit exotic, and packs a whole lot of crunch. It’s a bowl filled with tons of texture — loaded with chopped veggies, cabbage, and snap peas — and umami goodness.


  • 1 heart romaine lettuce
  • ½ head green cabbage
  • ½ head red cabbage
  • 3 cups sugar snap peas
  • 4 Persian cucumbers
  • 1 fennel bulb
  • micro cilantro, for garnish
  • 2 scallions
  • 2 cloves garlic
  • 2 Tbsp miso paste
  • 2 Tbsp seasoned rice vinegar
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp agave
  • juice of ½ lime
  • 2 Tbsp sesame oil

Begin by chopping the lettuce, both cabbages, and sugar snap peas. Julienne the cucumbers and fennel. Combine in a large bowl.

Blend all dressing ingredients until fully combined.

Toss the salad with the dressing and top with some micro cilantro.

Note: My trick for the fennel is to use a mandoline to get it sliced thin and then chop it with a knife into a julienne cut.


(Originally featured in Family Table, Issue 845)

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