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Asian Greens with Spicy Miso Dressing

Source of Recipe


From "Chef's Salad" by Bill Jones






List of Ingredients



• -- Dressing --
  
• 2 Tbsp yellow miso
  
• 2 tsp reduced-sodium soy sauce
  
• 1 tsp regular soy sauce
  
• 2 Tbsp water
  
• 2 Tbsp lemon juice
  
• 1 tsp grated lemon zest
  
• 1 Tbsp honey
  
• 1/2 tsp sambal oeleck (ground red chili paste) or hot chili oil
  
• Pinch salt
  
• 1/4 tsp ground black pepper
  
• .
  
• -- Salad --
  
• 1/4 lb. snow peas or sugar snap peas
  
• 1/2 lb. bok choy
  
• 1/2 Chinese cabbage
  






Instructions



1. To prepare dressing: Combine miso, soy sauce, water, lemon juice and zest, honey, chili paste, salt and pepper, whisking until smooth. Refrigerate until ready to use.
   
   
2. To prepare salad: Snap the ends from the peas and pull the strings. Bring a small pan of water to a boil. If using snow peas, cook 45 to 60 seconds; cook sugar snaps about 1-1/2 minutes. (Start the cooking time as soon as the vegetables go into the boiling water.) Drain. Rinse with cold water until completely cooled. Pat with paper towels.
   
   
3. Rinse the bok choy. Separate the stems and leaves. Stack several leaves at a time and slice into thin strips. Trim the ends of the stems; cut into matchsticks. Core the cabbage and shred. Combine the vegetables in a salad bowl and refrigerate.
   
   Toss the greens with the dressing just before serving.
   
   Makes 6 servings.
   
   






Final Comments


Data Per Serving: 42 calories, 2.41 g protein, 0.46 g fat, 8.14 g carbohydrates, 441 mg sodium, .04 g saturated fat, .08 g monunsaturated fat, .24 g polyunsaturated fat, 0 mg cholesterol.