I really like making healthy salads that are either meals in themselves or only need the addition of a protein to make a meal. As always these come about because I always buy too many vegetables from our market stallholders. In my pantry at home I make sure I have a good selection of grains, various types of rice and I always have Japanese soba (buckwheat) noodles. You don’t need to be precise any quantities with these recipes.
Soba noodles (buckwheat noodles)
2-3 small round radishes, finely sliced using a mandolin
20-30 cms piece daikon radish, peeled
3-4 spring onions
A small handful of frozen edamame beans, cooked
White and black sesame seeds, toasted
Dressing – whisk together:
3 tbps miso paste1 small piece fresh ginger, peeled and grated
2 tsps coconut sugar
2 tbps mirin
1 tbsp soy sauce
2 tbsps fresh lime juice
½ tsp roasted sesame oil
Good shake of nanami togarashi (Japanese chilli pepper – available in supermarkets)
Cook the soba noodles according to directions on the packet. Drain and rinse. Using a vegetable peeler and working round and round the piece of daikon, peel off strips.
Combine all the salad ingredients and let everyone serve the dressing themselves.
This is a very fresh, clean tasting salad. I like it as is and it’s also good with a Japanese style piece of salmon or chicken.