Summer may be over for this year, but it doesn’t mean we can enjoy a summer treat! This beautiful salad recipe with Japanese overtones can be found in Acid Reflux Cooking for Dummies. Authors Patricia Raymond and Michelle Beaver put together a hearty and healthy salad.
1 medium cucumber, finely sliced
6 radishes, finely sliced
1/2 cup dry wakame, finely sliced
1/2 teaspoon sea salt
One 12-ounce package soba noodles
Sweet Sesame Dressing (see the following recipe)
1/2 cup water
5 kale leaves, stalk removed and roughly chopped
1 tablespoon crushed toasted black sesame seeds, for garnish
1 – In a medium bowl, place the cucumber, radishes, and wakame; add the salt, and let sit for about 15 minutes.
2 – Cook the noodles according to the package directions, rinse under cool water, and drain.
3 – Pour the excess liquid off the vegetables and add the noodles.
4 – Pour the Sweet Sesame Dressing over the salad and mix gently. Let sit for 15 minutes.
5 – In a shallow pan, boil the water. Add the kale and cook over a high heat for 1 to 2 minutes to blanch the leaves.
6 -Serve on a bed of blanched kale garnished with the sesame seeds.
Sweet Sesame Dressing
3 tablespoons shoyu
2 tablespoons mirin
2 tablespoons honey
1 tablespoon toasted sesame oil
6 tablespoons brown rice vinegar
In a small bowl, place all the ingredients and mix together.
A simple salad to make with a bold taste. Enjoy.
Any questions or comments, let me know!