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Spring Rain Salad

"Harusame noodles or cellophane noodles are commonly used to make delicate salads in Japan. Here they are enlivened with a spicy wasabi and pickled ginger dressing. To give this dish an authentic feel, slice the vegetables as thinly as possible.

Yield: 6 Servings Ready in 15 minutes

Cuisine: Asian (vegan)Main Ingredient: Cellophane Noodles

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Ingredients

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Original recipe makes 6 Servings

1 tbswhite miso

1 tbshot water

1 shallot; minced

1 tbspickled ginger; minced

pinch wasabe, to taste

1 tbsrice vinegar

1 tbssoy sauce

1/2 cupgrapeseed or canola oil

1 3/4 ozdried cellophane (bean thread) noodles

1 smallcucumber; cut into very thin strips

1/2 carrot; cut into very thin strips

1 scallion; finely shredded

Spring Rain Salad Preparation

To make the dressing, mix the miso to a paste with the hot water, and whisk together with the shallot, ginger, wasabi, rice vinegar, and soy sauce. Slowly whisk in the oil in a thin stream, to thicken. Taste and adjust the seasoning, and add more wasabi, if desired.

Bring a saucepan of water to a boil and cook the noodles according to the package directions. Refresh in cold water and drain. Mix the noodles, cucumber, carrot, and scallion in a large salad bowl or in individual serving dishes.

Just before serving, pour the dressing over the salad and toss to mix.

Variations

Japanese Sea Vegetable Salad

Prepare the basic recipe, using a 2-inch piece dried wakami (or other sea vegetable), hydrated, in place of the scallion. Break 1 sheet toasted nori into smallish pieces and let them fall over the finished salad.

Shredded Root Vegetable Salad

Prepare the basic recipe, using 1 carrot, 1/2 daikon root, and 1 Japanese turnip (Hakurei) or regular turnip, all finely sliced in place of the cucumber.

Marinate the root vegetables in the dressing for at least 1 hour before combining with the other ingredients.