Diane’s Miso Salad

Last night, I was Facebooking and my friend, Diane put up a recipe for Miso Salad. The recipe has a few of my favorite ingredients in it – Avocados and Edamame. It sounded so good, that I asked if I could share it with you readers. She said sure and explained that she couldn’t remember where she originally found the recipe idea, but that over time she’d adapted it to the measurements and ingredients below.

I’ve really enjoyed getting to know Diane again through Facebook. We went to school together (7-9th grades) until I moved to Southern California to live with my dad. When I moved back to town, she moved North to the Pacific Northwest, where she still lives today.

Diane has the cutest grandbabies and when she’s not busy with them, she enjoys cooking and tutoring kids with Dyslexia. If you know someone who could use some guidance with their Dyslexia, Diane recommends checking out Bright Solutions for Dyslexia.

Miso Salad

* 3- 4 cups shredded Napa cabbage
* 1 large cucumber – julienne
* ½ c. Daikon (type of Japanese radish, I found it a winco) optional
* 2 c. Edamame (frozen works well)
* 1 – 2 c. carrots – shredded
* ½ c. red cabbage – shredded
* 2 green onions – chopped
* ½ c. cilantro – chopped
* 2 fresh avocados – diced
* 1 c. Crispy wonton strips (cut up wonton wraps about 6 or so and fry in oil, drain before adding)
* Miso dressing (Red Shell brand recommended)

Combine napa cabbage, cucumber, daikon, edamame, carrots, red cabbage, green onions, cilantro and refrigerate. Before serving add miso dressing and then fold in wontons and avocado. I added some kosher salt to taste.

Good with grilled chicken or blue crab & shrimp (my favorite), or just vegetarian.

Image credit: Sxc.hu