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Asian Vegetable Salad with Miso Dressing

Mar 01, 2020
Asian Vegetable Salad with Miso Dressing

You know you have made a shareable recipe when you make it and your Mum asks you to write out the recipe. The secret to this salad is the dressing – if you love a Japanese Miso dressing, you will love this.

The salad is full of healthy brassicas and a great way to incorporate a beautiful array of colourful vegetables into one dish. The dressing is inspired by what use to be my favourite London café back in the day – Fresh and Wild, I spent many happy days eating my way through their wonderful salads and dishes there.


  • ¼ of red cabbage (small to medium in size)
  • 3 carrots
  • 1 small fennel bulb
  • 8 -10 brussels sprouts (medium to large)
  • Coriander (small bunch)
  • 3 -4 tablespoons of toasted sesame seeds


  • 150gm of organic tofu (non-GMO)
  • ½ cup of olive oil
  • ½ cup of cold water
  • 3 tablespoons of miso paste
  • 3 tablespoons of rice wine vinegar
  • 1 tablespoon of maple or honey or rice syrup.


  1. Finely slice red cabbage, brussels sprouts and fennel and add them to a large salad bowl.
  2. Grate or spiralise the carrot and add them to the salad.
  3. Add chopped coriander and toasted sesame seeds and set aside.


  1. Add all ingredients to a Nutribullet or food processor and mix until smooth.
  2. Pour dressing over the salad so it is well covered (I use a generous amount).
  3. You will have dressing left over, which you can use as a dip or dressing.


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