Nori and Spinach Salad

nori-and-spinach-salad

Nori and Spinach Salad

Yield 3-4 Servings

Ingredients

Dressing:

Instructions

  1. Blend dressing and set aside.
  2. Cut tofu into ¼" slices. Heat sesame oil in a frying pan and fry tofu until golden on both sides. Drain, allow to cool, and then cut into thin strips.
  3. Bring water to a boil. Drop in washed and de-stemmed spinach leaves and boil until they just turn deep green (30 seconds to 1 minute). Remove spinach and pat dry.
  4. Crumble nori into flakes.
  5. Mix spinach with dressing and tofu strips. Sprinkle with nori and sesame seeds, tossing gently. Serve immediately.

Courses Salad

Cuisine Asian

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Pressed Salad with Miso Master Organic Tamari

Pressed Salad with Miso Master Organic Tamari

Yield 2 servings

Pressed salads are a traditional Japanese dish that involves simple pickling in a salty seasoning brine for a minimum of 30 minutes to 3 hours. This tasty Pressed Salad recipe is seasoned with our tasty Miso Master Organic Tamari for that unique umami flavor. Enjoy!

Ingredients

Instructions

  1. Cut cucumbers into thin diagonal slices (if using regular cucumbers, peel and seed before slicing).
  2. Place radish and cucumber in a bowl, sprinkle with ½ tsp salt, toss, and let sit 10 minutes. Rinse with cold water and gently squeeze to extract excess water.
  3. Cut kombu into very fine threads with scissors. Add kombu and ginger to cucumber and radish and mix well.
  4. Combine remaining ingredients and slowly pour over vegetables.
  5. Put a small plate or other lid on vegetables and press with a 2 pound weight.
  6. Place in a cool, dark place for 3 hours (refrigerate if you do not have a cool place).
  7. Toss finished salad with a little of the liquid left after pressing, place in small, individual bowls, and serve.

Notes

Pressed Salads are a tasty way to enjoy vegetables by adding a quick and slight fermentation to that adds flavor and enzymes that aid in digestion. 

Courses Salad

Cuisine Japanese

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Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

Yield 2 Servings

Ingredients

Instructions

  1. In a bowl, rinse rice in several changes of cold water until water is almost clear and drain in a colander. Let rice stand, uncovered, in colander at least 30 minutes.
  2. Place rice and 3 cups water in a 3-quart saucepan and bring to a boil over high heat. Reduce heat to moderate and boil rice, covered, 5 minutes. Reduce heat to low and cook rice, covered, until liquid is absorbed, 10 to 15 minutes. Let rice stand, covered, 10 minutes and spread in a large shallow baking pan. Sprinkle rice with vinegar and toss with a wooden spoon. Allow to cool to room temperature.
  3. Pit umeboshi plums, and coarsely chop umeboshi and pickled ginger. In a bowl stir together rice, umeboshi, and ginger.
  4. Have ready a bowl of ice and cold water. In a saucepan of boiling water cook peas until bright green, about 30 seconds, and then transfer to ice water to stop cooking. Drain peas and cut crosswise into thin strips.
  5. Just before serving, stir peas into salad and season with salt.

Notes

*From: Gourmet  | August 1998

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