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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
