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Umami-Packed Miso Cabbage and Avocado Salad with Crunchy Sesame Croutons

Name: Umami-Packed Miso Cabbage and Avocado Salad with Crunchy Sesame Croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: INGREDIENTS; 4 cups green cabbage, thinly sliced; 1 ripe avocado, diced; 1/4 cup miso paste; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon honey or maple syrup; 1/4 teaspoon black pepper; 1 cup bread, cubed (for croutons); 2 tablespoons sesame seeds; 2 tablespoons olive oil; Salt to taste

by Linda September 23, 2026

written by Linda September 23, 2026

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This Miso-Infused Cabbage and Avocado Salad is a vibrant dish that brings together fresh textures and umami flavors. The combination of crunchy cabbage and creamy avocado, paired with the savory depth of miso, makes this salad not only delicious but also highly nutritious.

What sets this salad apart is the addition of homemade sesame croutons that add a delightful crunch. Tossed with a simple yet flavorful dressing, this salad is perfect as a light lunch or a refreshing side dish for your main courses.

Umami-Packed Miso Cabbage and Avocado Salad with Crunchy Sesame Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 220 calories 12g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

4 cups green cabbage, thinly sliced
1 ripe avocado, diced
1/4 cup miso paste
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1/4 teaspoon black pepper
1 cup bread, cubed (for croutons)
2 tablespoons sesame seeds
2 tablespoons olive oil
Salt to taste

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the miso paste, rice vinegar, sesame oil, soy sauce, honey, and black pepper to create the dressing.
In a large salad bowl, combine the sliced cabbage and diced avocado, then drizzle with the miso dressing and toss gently to coat.
For the croutons, toss the cubed bread with olive oil, salt, and sesame seeds on a baking sheet. Bake for 8-10 minutes or until golden brown and crispy, stirring halfway.
Once croutons are done, let them cool for a few minutes before adding them to the salad.
Serve immediately, garnished with extra sesame seeds if desired.

Notes

Note: For a gluten-free version, use tamari instead of soy sauce and ensure your bread is gluten-free.

Tips for the Perfect Salad

To avoid soggy croutons, make them fresh right before serving. You can also use day-old bread for a better crunch! If you’re short on time, store-bought croutons can work in a pinch.

For variations, feel free to add other ingredients like shredded carrots or roasted nuts for extra flavor and texture. This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to two days.

avocado cabbage healthy miso salad

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Umami-Packed Miso Cabbage and Avocado Salad with Crunchy Sesame Croutons

Umami-Packed Miso Cabbage and Avocado Salad with Crunchy Sesame Croutons

Ingredients

Instructions

Notes

Tips for the Perfect Salad

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