Notes from Lindsay

Cabbage and kale with shrimp, cilantro, and peanuts in a creamy sweet miso sauce… I would eat it every day and be content. (And by “could,” I mean I am currently doing it.)

This was originally going to be published later in the SOS Series, but I couldn’t wait to give it to you because I am so obsessed with this book. Here she is, making an early appearance! This salad is perfect for the early spring/summer days when the weather is warming up, the grass is greening again, and your body is ready to eat salads.

Many of these ingredients can be bought pre-made / ready-to-eat. (I buy a lot at Trader Joe’s).

  • Pre-shredded cabbage
  • pre-chopped kale
  • cooked shrimp
  • Chili onion peanuts

This miso dressing is ready in just two minutes. This dressing is sweet, creamy, delicate, and springy. The lime adds a delicious jolt to the salad with just a hint of garlic.

Ingredients

Miso Dressing

  • 1/3 cup avocado oil
  • 1/3 Lime juice (4-6 limes).
  • 1/4 White miso
  • 1/4 Sugar
  • Two cloves garlic, minced
  • 1/2 teaspoon Salt

Miso Crunch Salad:

  • 1 lb. Cut cooked shrimp into bite-sized chunks
  • Five shredded Tuscan kale
  • 5 Green cabbage shredded
  • 1 Chili-flavored peanuts or something similar
  • Two avocados
  • optional: 1/2 Each sliced green onion and chopped cilantro

Cook Mode: Prevents your screen from going black

INSTRUCTIONS

  1. All dressing ingredients can be blended in a food processor (affiliate links) or shaken in a jar. Add a little water if it is too thick.
  2. Toss together all ingredients for the salad with the dressing! This can be done in a large batch that serves 4-6 people, or you can prep all the ingredients and store them separately to make individual salads for lunches and meals throughout the week. That’s what I do! Crunchy and sweet! Delicate and fresh.