Indonesian Salad with Sesame-Miso Dressing
From Rose Reisman's "Secrets for Permanent Weight Loss"
Nappa cabbage is great in a salad because of its crunchiness and flavour. You can fine miso paste in the refrigerator section of a good quality supermarket, your local health food store or Asian food stores. It's a fermented soybean paste. The lighter the colour, the milder the flavour.
- 3 cups thinly sliced nappa cabbage
- 1 cup bean sprouts
- 1 cup grated carrot
- 1 ½ cups thinly sliced red bell pepper
- 1 cup snow peas, halved
- 1/3 cup diced green onion
- ¼ sliced toasted almonds
- 2 Tbsp mild yellow miso paste
- 2 Tbsp water
- 1 Tbsp rice vinegar
- 1 low sodium soy sauce
- 4 tsp brown sugar
- 2 tsp sesame oil
- 1 tsp minced garlic
- ½ Dijon mustard
- 2 tsp toasted sesame seeds
- ¼ cup chopped parsley or cilantro
1. To make the salad, in a large bowl, combine the cabbage, bean sprouts, carrot, red pepper, peas, green onion and almonds.
2. To make the dressing, in another bowl whisk the miso, water, vinegar, soy sauce, brown sugar, sesame oil, garlic and mustard until smooth, Pour over the salad and toss to coat. Garnish with sesame seeds and parsley.
* Recipe courtesy of: Rose Reisman's "Secrets for Permanent Weight Loss" 2005, Whitecap Books, page 164
Add nuts to a cold skillet placed over high heat. Stir constantly until lightly browned, about 3 minutes. Don't allow to burn.
The Indonesian Salad is quick and easy to prepare using the Zyliss Mandoline, which uniformly slices and juliennes vegetables with ease.