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A picture of Miso Crunch Salad

Miso Crunch Salad

  • Author: Lindsay
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


This Miso Crunch Salad is made for springtime! Major crunch for veggies like cabbage and kale, a tiny bite of heat from chili-flavored peanuts, chilled shrimp, and the perfect sweet miso dressing. 


Units Scale

Miso Dressing:

  • 1/3 cup avocado oil
  • 1/3 cup lime juice (4-6 limes)
  • 1/4 cup white miso
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Miso Crunch Salad:

  • 1 lb. cooked shrimp, cut into bite-sized pieces
  • 5 cups shredded Tuscan kale
  • 5 cups shredded green cabbage
  • 1 cup chili-flavored peanuts (or something similar)
  • 2 avocados
  • 1/2 cup sliced green onions
  • 1/2 cup chopped cilantro


  1. Shake all dressing ingredients in a jar, or blend together in a small food processor (affiliate link) until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.
  2. Toss all salad ingredients with dressing! You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week, which is what I usually do! Crunchy, sweet, delicate, and fresh! 
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: Asian-Inspired

Keywords: miso salad, shrimp salad, salad recipe