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Miso Sesame Dense Bean Salad from reviews Ingredients 1 can chickpeas, drained and rinsed 1 cup shelled edamame 1 cup snap peas, optional, when in season 2 cups shredded cabbage 1 cup shredded carrots 4 green onions, thinly sliced Roasted peanuts or almonds, chopped, optional Miso Sesame Dressing 3 tablespoons white or chickpea miso 2 tablespoons tamari 2 tablespoons rice vinegar 2 tablespoons roasted sesame seeds 1 tablespoon lime juice 1 teaspoon toasted sesame oil 1 teaspoon sweetener, like honey, maple syrup, or coconut sugar 1 teaspoon chili crisp or chili flakes, add more or less to taste Instructions In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, shredded cabbage, shredded carrots, and sliced green onions.1 can chickpeas, 1 cup shelled edamame, 2 cups shredded cabbage, 1 cup shredded carrots, 4 green onions, 1 cup snap peas For the dressing, whisk together the miso, tamari, rice vinegar, sesame seeds, lime juice, toasted sesame oil, sweetener, and chili crisp (or chili flakes) in a small bowl until well combined.3 tablespoons white or chickpea miso, 2 tablespoons tamari, 2 tablespoons rice vinegar, 2 tablespoons roasted sesame seeds, 1 tablespoon lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon sweetener, 1 teaspoon chili crisp or chili flakes Pour the dressing over the salad ingredients and toss gently until everything is evenly coated
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If you make the dressing for a later use give the dressing a quick shake in its bottle or jar, before using, to account for any separation
