Crunchy Salad With Miso Orange Dressing

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crunchy salad with miso orange dressing. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Crunchy Salad With Miso Orange Dressing is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Crunchy Salad With Miso Orange Dressing is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook crunchy salad with miso orange dressing using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Crunchy Salad With Miso Orange Dressing:
  1. Take 1 cup Broccoli, cut into small florets
  2. Prepare 2 cups Purple Cabbage, thin sliced
  3. Get 1⁄2 cup Slivered Almonds
  4. Prepare 1⁄2 cup Raisins
  5. Take 1⁄2 cup Green Onions, finely chopped
  6. Take 1⁄2 Red Bell Pepper, chopped
  7. Make ready For Dressing :
  8. Take 2⁄3 cup Orange Juice (canned)
  9. Take 2 tbsp Miso Paste
  10. Get 2 tbsp Butter
  11. Get 1 Shallot, chopped
  12. Prepare 2 tbsp Cannola Oil

A healthy nutritional bowl of seasons produced and the very popular Japanese Dressing. Whisk all the dressing ingredients together in a small jug until smooth. Set aside until ready to use. Toss the cut apple in the lemon juice to prevent browning and drain well.

Instructions to make Crunchy Salad With Miso Orange Dressing:
  1. Add ingredients for dressing in a grinder jar and make a fine smooth paste.
  2. Mix all the ingredients for salad in a mixing bowl and toss them well.
  3. Add the orange miso dressing in the salad and mix to combine flavors.
  4. Garnish with some slivered almonds and refrigerate for 10 mins before serving.

Set aside until ready to use. Toss the cut apple in the lemon juice to prevent browning and drain well. Combine miso paste and cashew butter / tahini in a small bowl. Slowly add in all of the wet ingredients stirring the whole time to make sure the dressing has no lumps. Season with ginger, garlic, white pepper and chilli if using.

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