Plant Power Salad with Miso Dressing

Recipes
Written By Good Life Juice

Plant Power Salad

with Miso Dressing

I love a salad that makes for good meal prep, and this one is a home run! I purposely chose veggies that could last up to 5 days in the fridge, but if you are going to eat it all right away then add whatever you like - it’s incredibly versatile! I’m heading off to Hornby next week and plan to bring this with me. I can see myself at the beach, pulling this out of my cooler, and feeling like the happiest, healthiest beach bum you ever did see!

Although the ingredients of the salad are fabulous, it’s the miso dressing that is a show stopper. We originally made it for our Tofu Poke Bowl we used to sell at Good Life, and it’s been a staple at my home ever since. It’s the perfect balance of flavours and I think you’ll find yourself making it again and again.

This salad is so colourful and vibrant, you’ll feel healthier just looking at it!

With quinoa, edamame, and nuts - you’ve got an incredible source of plant based protein, helping you stay full and satisfied! If you wanted to make this your side salad, it would pair beautifully with grilled chicken or baked tofu, but is so balanced and filling, it stands on it’s own!

Makes a big batch - good for about 5-6 lunches.

INGREDIENTS

  • 2 cups cooked quinoa

  • 2 cups frozen edamame, thawed

  • 1 cup snap peas, chopped

  • 1 cup celery, diced

  • 1 cup carrots, shredded

  • 1 large bell pepper, diced

  • 2 cups purple cabbage, shredded

  • 1/4 cup green onion tops, diced

  • 1/2 cup cashews, chopped

MISO GINGER DRESSING

  • 5 tablespoons ginger, chopped

  • 6 tablespoons light miso

  • 6 tablespoons olive oil

  • 3 tablespoons tamari

  • 3 tablespoons sesame oil

  • 1.5 tablespoons rice vinegar

  • 3 tablespoons lime juice

  • 1.5 tablespoons maple syrup

DIRECTIONS

  • First cook your quinoa so it has time to cool while you are prepping the rest of the ingredients.

  • Next, thaw the edamame and cook it according to the package instructions (we cooked ours in boiling water for 4 minutes).

  • Chop the rest of the veggies into bite sized pieces and add them to a large bowl.

  • Once your quinoa and edamame are both cooked and cooled, add them to the bowl with the veggies.

  • Add all of the dressing ingredients to a blender and blend until smooth.

  • Pour the dressing overtop of the veggie quinoa mixture and mix together.

Stores in the fridge for 5 days!

Enjoy!


XO, Andrea

Good Life Juice
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