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Oriental Salad with Miso Dressing

Source of Recipe


The Healthful Gourmet Chinese Cookbook






List of Ingredients



• Miso Dressing:
  
• 1 tablespoon canola oil
  
• 1/2 teaspoons unbleached flour
  
• 1 1/2 tablespoon cider vinegar
  
• 2 tablespoons honey
  
• 3 tablespoons water
  
• 1 tablespoon white miso
  
• 1 1/2 teaspoons wasabi powder
  
• Salad:
  
• 4 cups cut-up napa cabbage leaves
  
• 4 cups bok choy, including stalks and leaves, thinly sliced on diagonal
  
• 1 cup hand-torn radicchio
  
• 1/2 cup sliced radishes
  
• 1 cup sliced firm mushrooms
  
• 2 green onions, including tops, cut diagonally into 1 1/2-inch lengths
  
• 1 cup fresh bean sprouts
  






Instructions



1. To prepare the dressing: Heat a small saucepan over medium heat until hot. Add the canola oil and swirl to coat the pan. Add the flour and cook, stirring rapidly, until the flour begins to turn light brown, about 45 seconds. Add the vinegar and let bubble 30 seconds.
   
   
2. Add the honey and water; cook, stirring constantly, until the mixture is smooth and comes to a boil. Remove the pan from the heat.
   
   
3. Whisk in the miso and wasabi until the mixture is very smooth. Transfer the dressing to a glass bowl, cover and let stand 30 minutes before serving.
   
   
4. To prepare salad: In a large salad bowl, combine the cabbage and bok choy. Scatter the radicchio, radishes, mushrooms, green onions and bean sprouts on top. Drizzle with dressing and toss to combine, or serve the dressing on the side.
   
   
5. Makes 4 servings.
   
   
6. Nutritional analysis per serving: 98 calories (39 percent from fat), 4 grams fat (0 grams saturated fat), 13 grams carbohydrate, 8 grams protein, 263 milligrams sodium and 0 milligrams cholesterol.