Rainbow Sushi Salad with Miso Dressing
A vibrant mix of crunchy vegetables and edamame, tossed in a creamy miso dressing and topped with avocado for a refreshing no-cook meal. This japanese-inspired salads (vegan, gluten-free) ready in about 15 minutes blends medium, diced cucumber, shredded carrot, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 medium, diced cucumber
- 1/2 cup, shredded carrot
- 1/4 cup, diced red bell pepper
- 1 cup, shelled and cooked edamame
- 1/2, diced avocado
- 1 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup
- 2 tbsp water
- 1 tsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1/2 medium diced cucumber, 1/2 cup shredded carrot, 1/4 cup diced red bell pepper, 1 cup shelled edamame, and 1/2 diced avocado.
- Step 2: Whisk 1 tbsp miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, and 2 tbsp water until smooth.
- Step 3: Pour dressing over vegetable mixture and toss gently to coat.
- Step 4: Divide salad among plates and sprinkle with 1 tsp toasted sesame seeds before serving.
Frequently asked questions
How long does Rainbow Sushi Salad with Miso Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Sushi Salad with Miso Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rainbow Sushi Salad with Miso Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Sushi Salad with Miso Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rainbow Sushi Salad with Miso Dressing vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my wife's birthday and it was a hit. The miso dressing was creamy and flavorful, and the rainbow of veggies made it look like art.
- ★★★★★
This salad is a feast for the eyes and the taste buds! My family loved the vibrant colors and the miso dressing was perfect.
- ★★★★☆
The colors were stunning, but the miso dressing was a bit too salty for my taste. Still, it's a great recipe to make for guests.
