Dinner

Easy Asian Salad with Creamy Miso Ginger Dressing Recipe

Name: Easy Asian Salad with Creamy Miso Ginger Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups purple cabbage, shredded; 3 cups green cabbage, shredded; 2 cups Napa cabbage, thinly sliced; 1 ½ cups carrots, shredded; 4 Persian cucumbers, halved then sliced; 6 green onions, finely chopped; ½ cup cilantro, finely chopped; 2 tablespoons sesame seeds; ¼ cup peanuts, chopped (roasted and unsalted); 2 tablespoons white miso; 2 tablespoons rice vinegar; 1 large lime, juiced; ¼ cup light soy sauce; ¼ cup olive oil; ¼ cup toasted sesame oil; ¼ cup kewpie mayonnaise; 3 tablespoons ginger paste

ByMariam Harutyunyan October 20, 2026October 20, 2026

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Introduction

This Easy Asian Salad is a vibrant mix of crunchy cabbages and fresh vegetables, tossed in a creamy miso ginger dressing. It’s a refreshing, flavorful dish perfect as a light lunch or a colorful side for dinner.

A large white oval plate with a blue rim holds a colorful shredded salad made of thin layers of green cabbage, purple cabbage, orange carrot strips, green herbs, and sliced cucumbers mixed evenly. Two wooden spoons rest on the right side inside the salad. Above the plate, there are two halves of squeezed green limes showing a textured light green inside. To the right of the limes, there is a clear glass cup with orange-colored dressing and a metal spoon inside. The whole setting is placed on a white marbled textured surface with some fresh green cilantro bunches lying near the bottom left corner and a white textured cloth near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups purple cabbage (shredded)
3 cups green cabbage (shredded)

2 cups Napa cabbage (thinly sliced)
1 ½ cups carrots (shredded)

4 Persian cucumbers (halved then sliced)
6 green onions (finely chopped)

½ cup cilantro (finely chopped)
2 tablespoons sesame seeds
¼ cup peanuts (chopped, roasted and unsalted)

2 tablespoons white miso
2 tablespoons rice vinegar
1 large lime (juiced)

¼ cup light soy sauce
¼ cup olive oil
¼ cup toasted sesame oil

¼ cup kewpie mayonnaise
3 tablespoons ginger paste

Instructions

Step 1: Shred the purple and green cabbages as well as the carrots, or use a pre-shredded mix from the store. Thinly slice the Napa cabbage and cucumbers, then finely chop the green onions, cilantro, and peanuts.

Step 2: Combine all the dressing ingredients—white miso, rice vinegar, lime juice, light soy sauce, olive oil, toasted sesame oil, kewpie mayonnaise, and ginger paste—in a mason jar. Whisk or shake well until smooth and creamy.
Step 3: In a large bowl, assemble all the vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
Step 4: Sprinkle sesame seeds and chopped roasted peanuts on top. For added protein, consider topping with cooked chicken, salmon, steak, tofu, or shrimp, or enjoy the salad on its own.

Tips & Variations

To enhance crunch, toast the sesame seeds lightly before adding them.
Swap kewpie mayonnaise with regular mayonnaise or Greek yogurt for a lighter dressing.
Add a pinch of chili flakes or a dash of sriracha for a spicy kick.

Use crushed peanuts or cashews depending on your preference or allergy restrictions.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days to keep the vegetables crisp. Once dressed, the salad is best enjoyed within a few hours. Re-toss before serving if it sits for a while.