This simple salad of shredded vegetables with seaweed and miso dressing is light and delicious with an intriguingly different dressing.
Shredded vegetable salad with seaweed and miso dressing
This delicious salad is one of those fantastic reviving dishes that makes you feel downright healthy. Light and fresh but satisfying, it is low in calories and a real nutritional powerhouse.
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It’s mix of spinach, carrots, parsnips, butternut squash and kale, dressed with a simple fat free miso dressing and sprinkled with toasted seeds and dried seaweed.
I love raw vegetables but I realise that not everyone is used to eating some of these raw. Don’t be put off. Get busy with your knife, grater or juilenne peeler. Thin strips are easier to manage and soak up the dressing, giving a marinaded effect in very little time, and taking away any sense of excessive rawness.
The more bitter vegetables will be balanced out by the sweeter ones and this distinctive Far Eastern style dressing produces a really fabulous and unusual salad..
Miso and seaweed are both delicious and packed with nutrients. Again, if you have never experimented with them, give it a go. You can buy dried seaweed and white miso (which is a fermented product) easily in the supermarket now, and both will keep for ages.
Why make shredded salad with seaweed and miso dressing?
- Unusual and distinctive flavours for a change from your usual lunch
- Filling but low in calories
- Lots of texture and crunch
- Low GI lunch that keeps you satisfied through to dinner
How to make a shredded salad with seaweed and miso dressing
Step One – Mix together the white miso, soy sauce, cider vinegar and chilli flake in the bottom of your salad bowl, to form the dressing.
Step Two – Wash and peel the vegetables as necessary. Then grate or julienne the carrot, parsnip, and squash. Place in the dressing and stir.
Step Three – Finely chop the tomato, kale and spring onion. Add to the salad and stir in.
Step Four – Arrange the spinach on a plate. Top with the grated salad and garnish with the seeds and seaweed flakes.
- Add fresh chilli or grated ginger to the dressing for a spicy dish
- Vary the vegetables. Add fine julinne of peppers or diced avocado or extra sea vegetables.
You can make the shredded vegetables and toss in the dressing several hours in advance and assemble at the last minute.
Not suitable for freezing.
Hints and tips
- Smaller pieces take up more of the flavour of the dressing and make vegetables that you are not used to eating raw more digestible.
Miso is a traditional Japanese paste of fermented soybeans. Click through to read more about miso and other Japanese flavours.
Yes, they are. Honestly. Try it!
More salad recipes
- Three tomato salad with tomato dressing – make the most of a favourite salad vegetable
- Celeriac remoulade – a French classic
- Courgette salad – with a delicious lemon dressing
- Kebab shop salad – with marinated red cabbage
Vegetable Salad with Seaweed & Miso
- 1 tsp white miso
- 1 tsp soy sauce
- 1 tsp cider vinegar
- Pinch chili flake
- 2 carrots (peeled & grated)
- 1 parsnip (peeled & grated)
- shunk butternut squash (peeled & grated)
- handful kale (finely chopped)
- 1 tomato (finely chopped)
- 1 spring onion (finely chopped)
- handful spinach
- 1 tbs mixed seeds
- 1 tbs dried seaweed flakes
- Mix together the white miso, soy sauce, cider vinegar and chilli flake in the bottom of a bowl, to form the dressing.
- Wash and peel the vegetables as necessary. Then grate or julienne the carrot, parsnip, and squash. Place in the dressing and stir.
- Finely chop the tomato, kale and spring onion. Add to the salad and stir in.
- Arrange the spinach on a plate. Top with the grated salad and garnish with the seeds and seaweed flakes.