Japanese Green Salad
Snow peas and okra and cucumbers, oh my! Three simple ingredients are all you need to make the perfect green salad. Delectable in a wasabi and white miso-based dressing.
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 4)
- 16 snow peas
- 8 okra
- 1 1/2 cucumbers
- 1 1/2 tbsp sesame oil (white)
- A pinch of salt
- 1 tsp konbu tea (powdered)
- 1 1/2 tbsp rice vinegar
- 1 tsp wasabi paste
- 1 tbsp white miso
Prepare the [Dressing]. Whisk the sesame oil and salt in a bowl. Add the konbu tea, whisk and then add the rice vinegar. Once the konbu tea has dissolved, add the wasabi paste and whisk. Add the white miso last and whisk again.
Remove the stems and strings from the snow peas. Remove the okra stems. Cut the cucumbers lengthwise into four pieces, then into 3 cm lengths. Use your knife to pound and crack them.
Parboil the snow peas in lightly salted boiling water. Remove and immerse in cold water and drain thoroughly. Cut diagonally in half.
Use the same boiling water to blanch the okra. Drain thoroughly and cut into the same size as the cucumbers.
Toss the snow peas, okra and cucumbers in the [Dressing].
Pour any remaining [Dressing] into a jar or bottle to serve with the salad.