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
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|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.
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.
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