Appetizers/ Gluten-Free/ Side Dishes/ Vegan

Miso Sesame Squash Salad

I made this salad at 8 am.

I don’t know what spurred me to do it, what inspired me, but I woke up wanting to make salad.  So I made salad.  And it was  a pretty darn tasty salad.
















This dish is pretty much as Summer-y as a dish gets.  It’s made primarily with summer squash and zucchini, and has a light sesame miso dressing.  It’s the perfect side dish or light lunch.   I ate one huge bowl for dinner and didn’t feel weighed down at all, which is one of the main things I look for in warm weather dishes.

All in all, this is one delicious salad.  If you’re every looking for a way to get your veggies in, this salad may be just the way to do it.




















Miso Sesame Squash Salad



4 summer squash or zucchini (I used two of each)

2 carrots, peeled

1 red bell pepper, julienned

3 scallions, chopped

1 cup edamame beans, shelled

1/4 cup cilantro, chopped

Dressing (recipe from Isa Does it cookbook):

3 tbsp rice vinegar

2 tbsp miso

2 tbsp water

1 tbsp sesame oil

2 tsp maple syrup

1 tsp sriracha

2 tsp ginger, minced


  1. Use a julienne peeler or spiral slicer to slice the squash and carrots into noodle-like pieces, and place them in a large bowl.
  2. Add pepper, scallions, edamame, and cilantro and mix to combine. Set aside.
  3. In a cereal bowl, combine all dressing ingredients (vinegar, miso, water, sesame oil, maple syrup, sriracha, and ginger). Mix together thoroughly.
  4. Pour dressing over vegetables and mix to coat. Serve immediately. If there are any leftovers, store in fridge for up to one week.


Eat this salad and you will be glowing.  For real.  It’s awesome.


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