To prepare the vinaigrette, combine onion, miso, daikon and scallions in blender and add the soy sauce, sesame and peanut oils, ginger juice, vinegar, soy mustard , wasabi and shichimi. Blend til emulsified. Transfer to a bowl or airtight container and whisk in the black and white mustard seeds. Cover and refrig at least 3 hours or overnight.
Toss salad greens together in bowl and set aside. Can serve with fish dishes and rice also.
To make mustard sauce: 1 tbsp. coleman mustard powder, 1/2 tbsp. hot water, 1/2 tbsp. rice wine vinegar, 1 tbsp. soy sauce. Blend well. Source- Roys restaurant, 2008
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (73%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 444.5mg||15 %|
|Potassium 646.9mg||17 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 6.9g|
|Protein 4.6g||7 %|
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Calories per serving: 179
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