Have you ever had the miso salad at California Pizza Kitchen? I have to admit, I have had some pretty terrible experiences at the chain restaurant, but the past few times I've gone, I've ordered the miso salad and been more than happy with my selection. The veggies are crunchy and the dressing is really yummy.
So I decided I should try my hand at this salad...I mean, why pay $7 for something I could make for less? Well...I tried to find one of those "restaurant secrets" web sites...the ones where they share recipes from restaurants, or at least close-enough knockoffs. But this dressing recipe was nowhere! Those sneaky CPK people, trying to keep me coming back.
Well, anyway, I made a miso dressing. It's not the same as the one at CPK, but it is delicious. And something tells me it's healthier because it doesn't have the creaminess of the aforementioned dressing. And I also didn't include the deadly-good but dangerous fried wonton strips. This is fairly low-carb, too, especially if you eliminate the edamame (which apparently contains quite a bit of carbs). Oh, and a side note: my camera battery died right when I went to take a photo. Sorry for the picture-less post!
Chopped Asian Salad with Miso Vinaigrette
serves 2 with leftovers for lunch
Depending on how much you like miso, start with 2 tablespoons of miso paste, taste, and add more if desired.
1 medium-large head napa cabbage, sliced thinly
1 medium cucumber, peeled, seeded, and sliced into matchsticks
1/2 small bag frozen edamame, shelled
1 red bell pepper, sliced into thin matchsticks
2 to 3 tablespoons white miso
2 to 3 tablespoons rice vinegar
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons soy sauce
1/4 cup vegetable oil, or to taste
1 to 2 chicken breasts, grilled
Combine the vegetables in a large bowl. In a separate small bowl, combine the miso, vinegar, sesame oil, and soy sauce. Whisk well, and then slowly whisk in the vegetable oil, adding more if you think it tastes too tangy. Taste, and adjust seasoning; add soy sauce, vinegar, or oil if needed. Toss veggies with dressing, and top with grilled chicken.