Spring Vegetable Salad with Miso Dressing
This lovely Spring Vegetable Salad with Miso Dressing is from Harumi Kurihara — the Japanese Martha Stewart. It's a fresh and healthy side salad.
Servings: 4
Ingredients
- 3/4 cup miso paste, (white miso)
- 1/4 cup sake
- 1/2 cup mirin , (Japanese rice cooking wine)
- 3 Tbsp superfine sugar , or granulated sugar
- 2 cups small cauliflower florets
- 2 cups small broccoli florets
- 1 cup green beans, each cut on diagonal in 3 pieces
- Shichimi togarashi , or pure chili powder
Instructions
- In small saucepan over medium heat, bring miso, sake, mirin and sugar to a boil. Reduce heat to low. Cook 15 minutes, whisking often. Cool. Refrigerate in covered container up to 3 weeks.
- Bring large saucepan of water to boil over high heat. Add broccoli, cauliflower and beans. Cook 1 minute to blanch. Rinse under cold, running water; drain well. Lightly dry vegetables with clean tea towel.
- Place in serving bowl. Dress with 1/4 cup (60 mL) miso dressing, or to taste. Sprinkle with shichimi togarashi or chili powder.
Nutrition
Serving: 1 · Calories: 237 kcal · Carbohydrates: 42 g · Protein: 9 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Sodium: 2181 mg · Potassium: 464 mg · Fiber: 6 g · Sugar: 22 g · Vitamin A: 518 IU · Vitamin C: 68 mg · Calcium: 73 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.