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GINGER CARROT CHICKEN MISO SALAD RECIPE

Servings: 4

Screenshot 2025-05-05 204152.png

Calories                         Carbs                              Protein                          Fats                            Fiber

430                                      26g                                        33g                                 23g                                8g

Ingredients

      Salad 

  • 3/4 lb cooked white chicken meat, torn
    Vegan swaps: edamame; sautéed and chilled portbello mushrooms; tofu

  • 3 cups green cabbage, finely shredded

  • 3 cups red cabbage, finely shredded

  • 2 medium cucumbers, chopped

  • 2 red bell peppers, thinly sliced

      Dressing

  • 2 medium (161g) raw carrots, chopped

  • 1.5 tablespoons raw ginger

  • 1 garlic clove

  • 1 tablespoon rice vinegar

  • 1 tablespoon white miso paste

  • juice from 1/2 lime

  • 1 tablespoon low sodium tamari OR low sodium soy sauce

  • 2 teaspoons agave (or honey)

  • 1 tablespoon cracked pepper

  • 1 tablespoon sesame oil

  • 2 tablespoons avocado oil

    optional

  • 1 tablespoon olive oil mayonnaise 

  • 2 teaspoons ground turmeric 

  • 2 tablespoons water for consistency 

Instructions

  1. Add all salad ingredients to a mixing bowl and toss together.  Keep the salad dressing separate until you are ready to eat the salad.

    Dressing (4 servings)

  2. Add all ingredients to a high-powered blender and process until smooth.

  3. Tip: For best results, blend all the ingredients except the avocado oil and water. Then set the blender on low speed and slowly pour in each ingredient as it blends—there should be a thin line drizzling into the blender. This will help the dressing emulsify and become more silky, smooth, and less textured.

  4. Season to taste with lime, tamari, or even mineral salt.

  5. Store in an airtight container in the fridge and it should last 6 – 8 days, as these are fresh, natural ingredients with no added preservatives, so the shelf life is shorter than store-bought dressing.

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