maui onions, miso, daikon, scallion, ginger juice and mustard sauce yum
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
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 131 (73%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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