There’s a good chance you’ve had a salad that left you hungry an hour later. You know the type—mostly lettuce, maybe a stray tomato slice, and a vinaigrette that feels more like flavored water. That’s not this. This miso sesame roasted veggie salad is hearty, layered with texture, and built to satisfy. It’s a salad that eats like a meal, thanks to roasted cabbage, beans, and a rich ginger miso dressing that ties everything together.
I like to think of this as my “dense salad.” It’s not just a side dish—it’s the kind of plate that makes you forget you’re technically eating a salad at all.
Why Miso Works So Well in Salads
Miso might not be the first ingredient you think of for salads, but once you try it, you’ll wonder why it ever took you so long. Its salty-sweet punch brings depth to vegetables, while sesame oil rounds everything out with a nutty warmth. The result? A dressing that clings beautifully to roasted veggies and beans, transforming a simple bowl into something bold and layered.
This isn’t one of those dainty miso salad recipes you scroll past online. It’s built for real-life meals—quick lunches, hearty dinners, or a dish to impress at a potluck.
Ingredients You’ll Need
Here’s what goes into the salad and dressing. Don’t worry—it’s mostly pantry staples with a few fresh picks.
For the Salad:
- 1 small green cabbage, cut into wedges
- 2 medium carrots, sliced into thin sticks
- 1 red bell pepper, sliced
- 1 cup cooked beans (chickpeas or edamame work beautifully)
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- Salt and pepper, to taste
- Sesame seeds, for garnish
For the Ginger Miso Dressing:
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- 1 small clove garlic, grated
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water, to thin
How to Make It
Step 1: Roast the Cabbage and Veggies
Preheat your oven to 425°F (220°C). Arrange the cabbage wedges, carrots, and bell pepper on a lined baking sheet. Drizzle with sesame oil, a touch of maple syrup, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until the cabbage edges caramelize and the carrots soften.
Think of this step as the magic move. Roasting transforms cabbage from “coleslaw filler” to sweet, crispy, slightly smoky perfection.
Step 2: Mix the Dressing
While the veggies roast, whisk together miso paste, vinegar, soy sauce, sesame oil, maple syrup, garlic, and ginger in a small bowl. Add water gradually until it’s smooth and pourable. Taste it—you’ll know it’s right when it’s salty, tangy, and just a little sweet.
Step 3: Assemble the Salad
Transfer the roasted veggies to a large bowl. Toss with beans and drizzle generously with the dressing. Garnish with sesame seeds before serving.
That’s it—you’ve got a miso salad recipe that feels far more complex than it actually is.
Why This Salad Hits Different
- It’s hearty. Thanks to beans and cabbage, it’s a full meal. You won’t be poking around for bread after.
- It’s flexible. Don’t have carrots? Swap in sweet potatoes. Prefer lentils over chickpeas? Go for it.
- It’s flavor-packed. The ginger miso salad dressing elevates everything—it’s bold without being overwhelming.
- It’s meal-prep friendly. Roast a big batch of veggies and make the dressing ahead. Just store them separately and toss before eating.
I’ve made this for friends who “don’t really like salad,” and not once has a plate come back unfinished.
Variations Worth Trying
- Roasted Cabbage Salad With Maple Miso Dressing: Skip the beans and keep the salad fully veggie-based with extra maple glaze.
- Asian Veggie Salad Twist: Add crunchy cucumbers and a sprinkle of crushed peanuts for contrast.
- Bean Salad Recipes Mash-Up: Swap roasted cabbage for kale, and stir the dressing through black beans or white beans for a different spin.
The base recipe is simple, but the possibilities are wide open.
Serving Suggestions
This salad stands on its own, but it pairs beautifully with:
- Grilled salmon or tofu for extra protein.
- A bowl of miso soup for a cozy, cohesive meal.
- Crusty bread if you still crave that carb sidekick.
Kitchen Notes & Tips
- Don’t skip the roasting step. Raw cabbage is fine in slaws, but here you want that caramelized depth.
- The dressing keeps in the fridge for 4–5 days. I sometimes double it—it’s good on grain bowls, noodles, even as a dip for veggies.
- If you like spice, add a dash of chili oil or sriracha to the dressing.
Miso Sesame Roasted Veggie Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Prepare the veggies. Arrange cabbage wedges, carrots, and bell pepper on a parchment-lined baking sheet.
- Season. Drizzle with sesame oil, add maple syrup, and sprinkle with salt and pepper. Toss lightly.
- Roast. Bake for 25–30 minutes, flipping halfway, until cabbage edges caramelize and carrots are tender.
- Make the dressing. In a small bowl, whisk together miso, vinegar, soy sauce, sesame oil, maple syrup, garlic, and ginger. Add warm water a little at a time until smooth.
- Assemble the salad. In a large bowl, combine roasted veggies with chickpeas. Pour dressing over the top and toss.
- Finish. Sprinkle with sesame seeds and serve warm or chilled.
Notes
- Swap chickpeas for edamame if you want more protein.
- White miso works best, but red miso can be used in smaller amounts for a stronger flavor.
- This salad keeps well in the fridge for up to three days. Store the dressing separately for the best texture.
FAQ
Q: Can I make this salad ahead of time?
Yes. Roast the veggies and store them in the fridge for up to three days. Keep the dressing separate and toss before serving for the freshest texture.
Q: What kind of miso works best?
White miso (shiro miso) is mild and versatile, perfect for dressings. Red miso is stronger, so use sparingly if that’s all you have.
Q: Can I serve this salad cold?
Absolutely. It’s delicious warm from the oven, but equally satisfying chilled, making it a great lunchbox option.
Q: How do I make it more filling?
Add a grain like quinoa, brown rice, or farro. It turns into a full-on grain bowl.
Q: Is this salad vegan?
Yes—every ingredient here is plant-based. Just check your miso and soy sauce labels to be sure.
