Miso Sesame Dense Bean Salad

This miso sesame dense bean salad is a hearty and flavorful dish that I enjoy making when I want something fresh, crunchy, and nourishing. The beans and edamame give it substance, while the miso sesame dressing ties everything together with a perfect balance of salty, tangy, nutty, and slightly spicy flavors.

Why You’ll Love This Recipe

I like this recipe because it’s quick to put together yet feels satisfying enough to be a full meal. The beans, edamame, and crunchy vegetables make it filling, while the dressing brings depth and brightness. I also enjoy how flexible it is I can eat it as a main dish, pack it for lunch, or serve it as a side with grilled meats or tofu.

Ingredients

1 can chickpeas, drained and rinsed
1 cup shelled edamame
2 cups shredded cabbage
1 cup shredded carrots
4 green onions, thinly sliced
Roasted peanuts or almonds, chopped, optional

Miso Sesame Dressing
3 tablespoons white or chickpea miso
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons roasted sesame seeds
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 teaspoon sweetener, like honey, maple syrup, or coconut sugar
1 teaspoon chili crisp or chili flakes, add more or less to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I combine the chickpeas, edamame, cabbage, carrots, and green onions in a large mixing bowl.
2. In a separate small bowl, I whisk together the miso, tamari, rice vinegar, sesame seeds, lime juice, sesame oil, sweetener, and chili crisp until smooth.
3. I pour the dressing over the salad ingredients and toss until everything is well coated.
4. I sprinkle chopped peanuts or almonds on top if I want extra crunch.
5. I serve immediately or let it chill for 15–20 minutes so the flavors meld together.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare, so it’s ready in no time.

Variations

Sometimes I add cooked quinoa or brown rice to make it even more filling. I like swapping the chickpeas for black beans or kidney beans for variety. If I want more greens, I toss in baby spinach or kale. For a fruitier twist, I add diced mango or orange segments, which pair nicely with the sesame dressing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since the dressing soaks in over time, I usually give it a quick toss before serving again. This salad is best enjoyed cold, so I don’t reheat it.

FAQs

Can I make the dressing ahead of time?

Yes, I often make the dressing up to 3 days in advance and keep it in the fridge.

Do I have to use chickpeas?

No, I sometimes replace them with lentils, black beans, or white beans.

Can I use frozen edamame?

Yes, I just thaw or quickly boil them before adding to the salad.

Is this recipe vegan?

Yes, as long as I use maple syrup or coconut sugar instead of honey.

Can I make it gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce.

How do I make it less spicy?

I reduce or skip the chili crisp and just use sesame seeds for flavor.

What miso works best?

I prefer white miso for a mild flavor, but chickpea miso works well if I want it soy-free.

Can I add tofu?

Yes, baked or pan-fried tofu makes it more filling and adds protein.

Can I use pre-shredded coleslaw mix?

Yes, it’s a quick shortcut that works perfectly here.

What can I serve with this salad?

I like pairing it with grilled chicken, salmon, or a simple miso soup.

Conclusion

This miso sesame dense bean salad is one of my favorite ways to enjoy a fresh and hearty meal. I love how the beans and crunchy vegetables combine with the bold, nutty miso dressing to create something both satisfying and light. It’s a quick, versatile recipe that I keep coming back to whenever I want a nourishing salad with lots of flavor.

Print