Miso Grilled Veggies and Seaweed Salad

Serves 4


12 10-inch wooden skewers
1 oz. wakame dried seaweed
4 carrots, peeled, shredded
1 large cucumber, shredded
2 Tbsp sesame oil
1 Tbsp rice wine vinegar
2 Tbsp sesame seeds, white or black
¼ cup orange juice

2 Tbsp reduced-sodium miso paste
1 Tbsp honey
½ lb. shiitake mushrooms, stems removed
    and discarded
1 red bell pepper, seeded, cut into
    3-inch chunks
1 head broccoli, cut into florets
1 cup short grain brown rice, cooked


Soak skewers in a shallow dish filled with water for 30 minutes. Drain and set aside. Bring a small saucepan full of water to a boil. Add seaweed and cook 4 to 5 minutes until it's soft. Drain and rinse under cold running water. Slice seaweed into thin strips and place it in a large bowl along with carrots, cucumber, sesame oil and vinegar and toss. Sprinkle with sesame seeds.

Meanwhile, place orange juice, miso paste and honey in a small bowl and whisk to combine. Thread mushrooms, pepper and broccoli onto the skewers. Heat a large grill over high heat. Coat skewers with a light layer of the cooking spray and place on the grill. Grill 4 to 5 minutes, turning often, until vegetables start to soften. Baste with orange miso mixture and cook 1 minute more. Serve skewers immediately with seaweed salad and rice.

Nutrition facts (per serving): calories 220, fat 11 g (sat. fat 1.5 g), cholesterol 0 mg, protein 8 g, carbohydrates 26 g, sodium 572 mg

Download a printable recipe card

Published July 2011

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com

Recipes & Nutrition
Simple Food Swaps for ITP
Cashew Fried Rice
Ginger Lime Quinoa With Edamame
Black Bean Tacos With Mango Salsa
Roasted Kale Chips
Vegetable Kung Pao
Miso Grilled Veggies and Seaweed Salad

Citrus Lime Halibut with Papaya and Avocado Salsa
Veggie Fajitas With Pineapple Salsa and Fresh Guacamole

Scallop Risotto With Lemon, Collards and Toasted Walnuts
Falafel Salad With Lemon Tahini Dressing
Sweet and Sour Sesame Asian Cabbage and Kale

Quinoa Salad With Shaved Fennel, Orange and Olives
Recipe Cards

Share |