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Parve
Easy
20 Minutes
Diets 
This chopped salad is a bit savory, a bit exotic and packs a whole lot of crunch. It’s a bowl filled with tons of texture—loaded with chopped veggies, cabbage, and snap peas—and umami goodness.
1 heart romaine lettuce
1/2 head green cabbage
1/2 head purple cabbage
3 cups sugar snap peas
4 Persian cucumbers
1 fennel bulb
micro cilantro, for garnish
2 scallions
2 cloves garlic
2 tablespoons miso paste
2 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons agave
juice of 1/2 lime
2 tablespoons Gefen Sesame Oil
Begin by chopping the lettuce, cabbage, and sugar snap peas. Julienne cucumbers and fennel (my trick for the fennel is to use a mandolin to get it sliced thin and then chop it with a knife into a julienne cut.) Combine in a large bowl.
Blend all dressing ingredients until fully combined.
Toss the salad with the dressing and top with some micro cilantro.
Sponsored by Gefen
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Dressing tasted kinda like peanut butter. Wasn’t a fan.