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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 166 (75%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 97.5mg||3 %|
|Potassium 329.6mg||9 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.2g|
|Protein 1.9g||3 %|
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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: 221
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