Dessert

Easy Asian Salad with Creamy Miso Ginger Dressing Recipe

Name: Easy Asian Salad with Creamy Miso Ginger Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cups purple cabbage, shredded; 3 cups green cabbage, shredded; 2 cups Napa cabbage, thinly sliced; 1 ½ cups carrots, shredded; 4 Persian cucumbers, halved then sliced; 6 green onions, finely chopped; ½ cup cilantro, finely chopped; 2 tablespoons sesame seeds; ¼ cup peanuts, chopped (roasted and unsalted); 2 tablespoons white miso; 2 tablespoons rice vinegar; 1 large lime, juiced; ¼ cup light soy sauce; ¼ cup olive oil; ¼ cup toasted sesame oil; ¼ cup kewpie mayonnaise; 3 tablespoons ginger paste

ByBen Miller October 20, 2025October 20, 2025

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Introduction

This Easy Asian Salad is a vibrant and crunchy mix of colorful cabbages and fresh vegetables, all tossed in a creamy miso ginger dressing. It’s a refreshing, flavorful dish that works perfectly as a light meal or a side. Plus, you can easily customize it with your choice of protein.

A large white oval plate filled with a colorful salad made of many thin layers of shredded vegetables including green cabbage, purple cabbage, orange carrots, and sliced green cucumbers, all mixed together with some chopped herbs visible. On the right side of the plate, there is a golden spoon and fork with dark wooden handles partially dipped into the salad. Above the plate, two squeezed lime halves and a small glass of thick light orange dressing with a spoon inside can be seen. The plate is placed on a white marbled surface with a bunch of fresh green cilantro on the bottom left and a light cream-colored cloth napkin at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups purple cabbage (shredded)
3 cups green cabbage (shredded)
2 cups Napa cabbage (thinly sliced)
1 ½ cups carrots (shredded)
4 Persian cucumbers (halved then sliced)
6 green onions (finely chopped)
½ cup cilantro (finely chopped)
2 tablespoons sesame seeds
¼ cup peanuts (chopped, roasted and unsalted)
2 tablespoons white miso
2 tablespoons rice vinegar
1 large lime (juiced)
¼ cup light soy sauce
¼ cup olive oil
¼ cup toasted sesame oil
¼ cup kewpie mayonnaise
3 tablespoons ginger paste

Instructions

Step 1: Shred or prepare the cabbages and carrots if not using pre-shredded mix. Thinly slice the Napa cabbage and cucumbers, then finely chop the green onions, cilantro, and peanuts.
Step 2: In a mason jar or bowl, combine the white miso, rice vinegar, lime juice, soy sauce, olive oil, toasted sesame oil, kewpie mayonnaise, and ginger paste. Whisk or shake well until the dressing is smooth and creamy.
Step 3: In a large bowl, mix together all the prepared vegetables, sesame seeds, and peanuts. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 4: Serve the salad as is or add your favorite protein such as cooked chicken, salmon, steak, tofu, or shrimp for a hearty meal.

Tips & Variations

For extra crunch, toast the sesame seeds and peanuts lightly before adding.
Swap out the kewpie mayonnaise for Greek yogurt for a lighter dressing option.
Add fresh herbs like mint or basil for a different aromatic twist.
Include thinly sliced bell peppers or radishes to increase color and texture variety.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep it fresh and crisp. Reheating is not recommended since it is best enjoyed fresh and cold.

How to Serve

A colorful mixed salad with several layers of thinly sliced purple cabbage, light green cabbage, and shredded orange carrots scattered evenly throughout. Bright green cucumber slices and leafy green herbs are spread on top, adding fresh texture and color contrast. Light brown peanuts sprinkled across the salad add shape and dimension. Two rustic wooden-handled serving spoons with a slightly wet look rest partially buried in the salad on the right side. All this sits on a white bowl with the whole scene on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the creamy miso ginger dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good shake or stir before using.

What can I use if I don’t have kewpie mayonnaise?

You can substitute kewpie mayonnaise with regular mayonnaise or Greek yogurt for a lighter option. The flavor and creaminess will be slightly different but still delicious.