Spring Greens and Edamame Salad with Miso Dressing
Celebrate spring with this light and energizing Spring Greens and Edamame Salad! With a miso-ginger dressing that’s packed with flavor, it’s the perfect clean eating recipe for lunches, light dinners, or meal prep days.
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or small blender
- Knife and cutting board
- Measuring Cups and Spoons
- Salad spinner (optional, but handy!)
- Medium saucepan (for blanching edamame)
- Serving bowl or containers for meal prep
Ingredients
🥗 For the Salad:
- 4 cups spring mix greens spinach, arugula, baby kale, etc.
- 1 cup shelled edamame fresh or frozen
- 1/2 cup thinly sliced radishes
- 1/2 cup shredded carrots
- 1/2 cup snap peas sliced on the diagonal
- 1/4 cup thinly sliced red cabbage
- 2 tablespoons chopped scallions
- 1 tablespoon toasted sesame seeds optional, for garnish
- 1 tablespoon microgreens or sprouts optional, for topping
🍶 For the Miso Dressing:
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon tamari or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove minced
- 2 tablespoons water plus more to thin, if needed
- Juice of 1/2 lime
Instructions
1. Prep Your Greens and Veggies
- Wash and dry your spring greens (a salad spinner makes this easy). Slice radishes, cabbage, carrots, scallions, and snap peas. Set aside.
2. Cook (or Thaw) Edamame
- If using frozen edamame, bring a medium saucepan of water to a boil. Add edamame and cook for 3–4 minutes until tender. Drain and rinse with cold water to cool. If using fresh, steam or blanch as needed.
3. Whisk Up the Dressing
- In a small bowl or jar, whisk together miso paste, rice vinegar, tamari, sesame oil, maple syrup, ginger, garlic, lime juice, and water. Taste and adjust — want it sweeter? Add a bit more maple. More tangy? A splash more vinegar!💡 Tip: Use a blender for an ultra-smooth and creamy dressing!
4. Assemble the Salad
- In a large mixing bowl, combine the greens, edamame, radishes, carrots, snap peas, red cabbage, and scallions. Toss gently to combine.
5. Drizzle & Toss
- Pour the miso dressing over the salad and toss until everything is beautifully coated. You can also serve the dressing on the side for customizable portions.
6. Garnish & Serve
- Top with sesame seeds and microgreens if using. Serve immediately — or store for later (details below!).
Notes
⏳ Make Ahead & Storage Tips ♻️
This salad is meal prep gold 🌟 Here’s how to store it like a pro:- Make Ahead: You can prep all the salad ingredients and store them separately from the dressing up to 3 days in advance. Just toss everything together when ready to serve.
- Storage: Store dressed salad in an airtight container in the fridge for up to 2 days. The dressing can be stored separately for up to 5 days in the fridge.
- Shake It Up: If the dressing thickens in the fridge, just add a teaspoon of water and give it a good shake or stir.