Elevate your spring lunch with a vibrant green vegetable salad drizzled in umami-rich miso dressing - a light and filling meal option.
Ingredients
- 500g crunchy green veggies
- sesame seeds, lightly toasted in a hot pan
- 1 tbsp rice vinegar
- a thumb ginger, finely grated
- 1 small garlic clove, finely grated
- 2 tbsp white miso paste
- 2 tsp toasted sesame oil
- 2 tbsp boiling water
- 500g crunchy green veggies (broccoli, asparagus, sugar snap peas, green beans, mangetout)
- sesame seeds, lightly toasted in a hot pan
Dressing
- 1 tbsp rice vinegar
- a thumb ginger, finely grated
- 1 small garlic clove, finely grated
- 2 tbsp white miso paste
- 2 tsp toasted sesame oil
- 2 tbsp boiling water
Cut your veggies into bite-size pieces. Cook your green vegetables (if they need cooking) in boiling salted water for just 1 minute. You are blanching them which will bring out the colour, soften them ever so slightly, and hold the nutritional value. Once that minute is up, plunge them into ice-cold water.
Mix the ingredients of your dressing either in a bowl with a whisk or by vigorously shaking it in a jar!
Serve with a sprinkle of toasted sesame seeds.