Chef's Notes
Suggested adult serving: 4 cups
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Mirin: Mirin is a Japanese condiment similar to sake, but with lower alcohol content. Mirin can be substituted for sake, and can be found in the world cuisine section of your grocery store.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Spring Greens: Spring greens include spinach, arugula, baby chard, and/or baby kale.
Step 1: Make Salad Fixings
- 1 1⁄2 (10-oz) packages frozen shelled edamame
- 3 oz brown rice noodles
- 3 tablespoons apple cider vinegar
- 2 1⁄4 tablespoons mellow white miso
- 1 1⁄2 tablespoons whole-grain mustard
- 1 1⁄2 tablespoons mirin
- 1 tablespoon pure maple syrup
- 1⁄3 teaspoon crushed red pepper flakes
- 6 cups fresh spring greens
- 1 1⁄2 cups red cabbage thinly sliced (≈4 1⁄2 oz)
- 1 1⁄2 carrots spiralized
- 3⁄4 cup English cucumber bias-sliced (≈3 oz)
- 1 1⁄2 oranges peeled & segmented
- 3⁄4 lime cut into wedges
Bring a pot of water to boil.
COOK EDAMAME
Cook edamame in boiling water for 3 minutes; drain.
COOK NOODLES
Cook brown rice noodles according to package instructions. Rinse under cold water and drain noodles well.
PREPARE MISO DRESSING
In a large bowl, whisk together 3 tablespoons water, vinegar, miso, mustard, mirin, maple syrup, and crushed red pepper.
MAKE SALAD
Add cooled noodles, edamame, mixed greens, cabbage, carrots, cucumbers, and oranges to dressing. Toss to combine.
Serve with lime wedges.