Vegetable Salad with Seaweed & Miso

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Vegetable Salad with miso dressing and seaweed

5 from 2 votes

This simple salad of shredded vegetables with seaweed and miso dressing is light and delicious with an intriguingly different dressing.

Servings: serving

Author: Helen Best-Shaw

Prep Time5

Total Time5

Ingredients

Dressing

1 tsp white miso
1 tsp soy sauce
1 tsp cider vinegar
Pinch chili flake

Salad

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

Instructions

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

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