Miso Crunch Salad

"Cabbage: The recipe calls for both red and green cabbage but if you only have one, you can just use that. Kale: I used Tuscan kale (dinosaur kale or lacinato kale). It has a milder, less bitter taste than curly kale so it works well in salads but regular kale is just fine too. Edamame: I used frozen shelled edamame. Snap Peas: You can use snap peas or snow peas."

"Chickpeas: You can use a 14-19 oz can depending on what's available. Drain and rinse before use. Miso: White or yellow miso paste is suggested. Sesame Oil: I used toasted sesame oil but regular sesame oil works too. Rice Vinegar: You can use rice vinegar or apple cider vinegar. Maple Syrup: You can use maple syrup or honey to sweeten the dressing."

Miso crunch salad combines edamame, chickpeas, red and green cabbage, and Tuscan kale for a crunchy, nutrient-dense dish ready in about 20 minutes. The dressing blends white or yellow miso, toasted or regular sesame oil, rice or apple cider vinegar, maple syrup or honey, and tahini or nut butter alternatives. Frozen shelled edamame and canned chickpeas simplify preparation. Optional toppings include chopped peanuts or cashews. Serving options include a side for four or a main for two to three, with about 269 calories, 17 g protein, and 19 g fiber per serving. Protein additions and grain bowls provide versatile variations.

Read at Running on Real Food