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; Juice of 1 large lime; ¼ cup light soy sauce; ¼ cup olive oil; ¼ cup toasted sesame oil; ¼ cup kewpie mayonnaise; 3 tablespoons ginger paste

ByMaya Arden October 12, 2026October 12, 2026

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Introduction

This Easy Asian Salad combines crisp cabbages and fresh vegetables with a creamy miso ginger dressing for a vibrant, flavorful dish. It’s perfect as a light meal or a refreshing side and comes together quickly with simple ingredients.

A large white oval plate holds a colorful mixed cabbage salad with layers of thinly sliced green cabbage, bright orange carrot strips, purple cabbage shreds, and green celery, all combined with fresh green herbs. The salad is drizzled lightly with a creamy orange dressing, giving it a slight shine. On the right side of the plate, two wooden-topped serving spoons rest embedded in the salad. To the upper right, there is a glass jar filled with the same orange dressing with a spoon inside, and next to it, two halves of a squeezed green lime. Fresh green parsley is visible at the bottom left corner, and a soft beige cloth napkin peeks into the frame at the bottom. The dish sits on a white marbled surface with a subtle circular dot pattern. 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: Prepare the vegetables by shredding the purple and green cabbage and carrots. Thinly slice the Napa cabbage and cucumbers. 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 or bowl. Whisk until smooth and well blended.
Step 3: In a large bowl, toss all the shredded and sliced vegetables with the dressing until evenly coated. Sprinkle sesame seeds and chopped peanuts on top for extra crunch.
Step 4: Serve the salad as is for a fresh vegetarian option, or add cooked chicken, salmon, steak, tofu, or shrimp to make it a heartier meal.

Tips & Variations

For extra texture, lightly toast the sesame seeds before adding them to the salad.
Substitute the kewpie mayonnaise with Greek yogurt for a lighter dressing option.
Add a pinch of red chili flakes to the dressing for a spicy kick.

Use pre-shredded vegetables to save time during prep.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep it crisp. Leftover salad with dressing may become soggy but can be enjoyed cold or at room temperature.