Author Notes
Lightly dressed in a rice wine vinegar mix and packed with vitamins and nutrients from wakame/seaweed, edamame, mizuna (Japanese mustard greens). It's refreshing and enjoyable for picnics during the summer. —Stacy
Ingredients
- Salad
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1 bunch
mizuna
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1 handful
baby kale
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1 tablespoon
dried wakame, dehydrate in water
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4-5
radishes, thinly sliced with a mandolin
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1
stalk green onion, finely diced
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1/4
daikon (radish), thinly sliced with a mandolin and cut into matchsticks
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1 cup
edamame (beans)
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black sesame
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freshly ground toasted sesame
- Dressing
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2 tablespoons
organic shiro (white) miso
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2 tablespoons
warm water
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1 tablespoon
mirin
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2 tablespoons
rice wine vinegar
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1/2 teaspoon
tamari
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1 dash
ponzu (yuzu ponzu is great)
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1/2 tablespoon
ginger, grated
Directions
-
Rehydrate wakame as packaged. **Note, it absorbs a lot of water so be sure to use a medium sized bowl than you think.
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Optional: Quickly blanch mizuna in boiling water. Shock in ice cold water after 2-3 minutes of boiling. Otherwise rinse well under cold water, cut stems and roughly chop.
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Place all salad ingredients into a large bowl except sesame seeds. Mix to combine.
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Dressing: Mix shiro miso and boiling water until well incorporated. Add the rest of the dressing ingredients whisking well to combine.
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Drizzle a few tablespoons of the dressing on the salad first. Dress and adjust seasoning as needed. Top with black sesame and toasted ground sesame.
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