Miso Ginger Salad

Courtesy of Stonewall Kitchen

Newsletter 8/17


2 cups baby spinach leaves, rinsed and dried

1 cup cored and shredded red cabbage

1 cup peeled and shredded carrots

1/2 cup red bell pepper, cored and thinly sliced

1/2 cup shelled, thawed edamame

2 Tablespoons scallions, chopped

Organic Miso Ginger Salad Dressing

Crispy chow mein noodles


  1. Combine the spinach leaves, red cabbage, carrots, red bell pepper, edamame and scallions in a serving bowl.
  2. Toss with enough Organic Miso Ginger Salad Dressing to lightly coat the salad.
  3. Garnish with crispy chow mein noodles and serve immediately.