Sushi Roll Edamame Salad with Green Onion Miso Vinaigrette

We’ve been craving sushi lately but haven’t had much extra time so I made this sushi’ish salad instead. It turned out really good! The dressing is fabulous and I plan on using it for many things in the future – veggie sandwiches, kale salads and veggie kabob marinade!

I found this recipe in one of my favorite cookbooks “Appetite For Reduction: 125 Fast And Filling Low-Fat Vegan Recipes” By Isa Moskowitz. (Buy Here)

This recipe is super healthy, refreshing and so much faster than chopping up sushi toppings!


* 1 cup shelled frozen edamame, thawed

* 1 Tbsp rice vinegar

* 1 tsp agave nectar

* 8 cups chopped romaine lettuce

* 2 cups cooked and cooled short-grain brown rice

* 1 small cucumber, cut into matchsticks (I cheated and just sliced them thin)

* 1 medium-size carrot, cut into matchsticks (again, cheated and just sliced them thin)

* 1 cup thinly sliced green onions

* 4 tsp sesame seeds (I used rice seasoning from the asian market – a mix of nori, sesame seeds and dried kelp)

* 1 sheet nori (seaweed paper) – cut into strips or tear into small pieces

* Sliced avocado

* Green Onion – Miso Vinaigrette (recipe)

- 1/4 cup red miso (Sprouts has it)

- 1-2 cups roughly chopped green onions, white and green parts

- 3 Tbsp rice vinegar

- 2 tsp chopped fresh ginger

- 1 clove garlic

- 2 tsp agave nectar

- 2 tsp toasted sesame oil (Trader Joe’s has it and it’s cheap)

- 1/2 to 3/4 cup water

Dressing Directions:

Blend in a blender until smooth, adding 1/2 cup water first and additional 1/4 cup as needed. Chill until ready to use.

Salad Directions:

- Prepare dressing first

- Mix together the edamame, rice vinegar and agave in a small bowl

- Assemble salad – romaine lettuce first, then rice, cucumber, edamame, carrot, green onion and sesame seeds

- Sprinkle with the nori and avocado

- Serve with vinaigrette

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