Shiitake and Edamame Salad with White Miso Vinaigrette

James Carrier

Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 68%
  • Protein: 4.4g
  • Fat: 14g
  • Saturated fat: 2g
  • Carbohydrate: 11g
  • Fiber: 2.2g
  • Sodium: 492mg
  • Cholesterol: 0.0mg


  • 1/3 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons white miso
  • 1 medium shallot
  • 4 tablespoons vegetable oil
  • 3 tablespoons toasted sesame oil
  • 10 medium shiitake mushrooms, sliced 1/4 in. thick
  • 1/4 teaspoon salt
  • 1 head butter lettuce, torn into bite-size pieces
  • 2 cups baby beet greens or arugula
  • 1 cup shelled, cooked edamame
  • 3 green onions (green part only), chopped
  • 1 tablespoon sesame seeds


  1. 1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
  2. 2. Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
  3. 3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
  4. Note: Nutritional analysis is per serving.
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