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Meal Type

Cuisine

Japanese Green Salad with Miso Dressing

Featured in the Honolulu Star-Bulletin on January 28, 2009.

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Ingredients:

Japanese Green Salad with Miso Dressing

Salad:

  • 1 small head iceberg lettuce, torn into bite-sized pieces
  • 1 Japanese cucumber, thinly sliced
  • 1 carrot, shredded
  • 1/2 head red cabbage, shredded
  • 2 tomatoes, cubed
  • 1/2 cup wakame seaweed, softened
  • 1/2 cup corn (optional)
  • 3/4 cup bubu arare (baby rice crackers) for garnish
  • 1 tablespoon roasted sesame seeds for garnish

Miso Dressing:

  • 1/4 cup white miso
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 3 tablespoons Japanese rice vinegar
  • 2 tablespoon vegetable oil
  • 1 tablespoon sesame seed oil

Directions:

  1. Toss salad ingredients except arare in a large salad bowl.
  2. Place all the dressing ingredients in a blender and blend until thick and smooth.
  3. Pour dressing over salad just before serving.
  4. Garnish with arare and sesame seeds.

Makes 6 servings.

Approximate Nutrient Analysis per serving:(including optional corn):
200 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 650 mg sodium, 30 g carbohydrate, 7 g fiber, 14 g sugar, 6 g protein

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