Chopped Salad with Creamy Miso Citrus Vinaigrette
Makes 4-6 servings
Add all ingredients for the vinaigrette into a high powered blender or food processor.
Blend until creamy. Add more oil (or water) 1 Tbsp. at a time for a thinner consistency if that’s what you prefer. Pour dressing into a bowl, and set aside. Dressing can be stored in air tight container in the fridge for 5 days.
Toast the almonds. Pre-heat oven to 350, place almonds on a baking sheet, and toast for 5-6 minutes. Set aside.
Divide cabbage, carrots, and arugula among bowls. Drizzle with the vinaigrette, and toss. Top with cilantro, scallions, toasted almonds and sesame seeds.
Add protein if desired. (My favorite is a crispy-edged, runny egg!)
**See notes below for additional instruction on how to meal-prep this salad!
1 small cabbage, thinly shredded
6 c. arugula
6 large carrots, shredded or spiralized
1/4 c. chopped cilantro
1/4 c. chopped scallions
1/3 c. chopped almonds (omit for nut-free)
Sesame seeds (for serving)
Avocado (for serving)
Protein such as fried eggs, tofu, or chicken (for serving)
For the Miso Citrus Vinaigrette:
1/4 c. miso paste
Juice from 1 large orange
Juice from 1 lime
1 Tbsp. olive oil
2 tsp. sesame oil (can sub more olive oil)
1 Tbsp. rice vinegar or apple cider vinegar
1 inch piece ginger, grated (or 1 tsp. ground ginger)
1 Tbsp. honey
1 Tbsp. soy sauce or coconut aminos
2 Tbsp. almond butter (or tahini if nut-free)
High powered blender or food processor
Knife and cutting board
15 minute prep
10 minute active cook time
40 minute inactive cook time
Vegan option, gluten-free, nut-free option, paleo option, dairy-free, refined-sugar free
This dressing is one of my all-time favorites! It tastes kind of like a more acidic peanut sauce in dressing form. Prepare it ahead, and eat it all week! This meal is GREAT for meal-prep.
If you would like to prepare it for lunches for the week, divide ingredients into Tupperware containers, and be sure to put dressing in smaller containers to add to the salads before eating. Place heavier ingredients (such as cabbage) at the bottom of your Tupperware. When I prepare this salad ahead of time, I like to substitute the arugula for chopped kale since it lasts longer in the fridge! Arugula will often wilt after a day or two in the Tupperware. Just prepare a batch of tofu or chicken, add a bit of each to each Tupperware container, and enjoy an easy, already prepared lunch all week long. That’s the dream you guys!
The dressing is also AMAZING over any sort of grain bowl, especially something stir-fry inspired.