Ingredients
For the dressing:
- 4 tablespoons rice vinegar (Japanese)
- 2 teaspoons mascabado sugar (or coconut sugar)
- 1 teaspoon sea salt
- 2 tablespoons shiro miso paste
- 1 fresh red chili, seeded, membrane removed and finely chopped
- 2 tablespoons roasted sesame oil
- 1/2 tablespoon extra-virgin olive oil
For the salad:
- 200 g glass noodles (vermicelli)
- 2 mini cucumbers or 1/2 english cucumber, seeded and thinly sliced
- 2 green onions, thinly sliced
- 400 g strawberries, halved (or quartered if large)
- handful fresh mint leaved, finely chopped (1 to 1 1/2 tablespoons)
- 1 small bunch cilantro, roughly chopped
- white and black sesame seeds, to garnish
Instructions
- In a small bowl, whisk together the rice vinegar, sugar, salt, miso paste, chili, and both oils until well-combined. Set aside.
- Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain and rinse with cold water. Drain well.
- Transfer the glass noodles to a bowl, and toss with the dressing.
- Add the remaining ingredients (cucumbers, green onions, strawberries and herbs) and toss gently to combine.
- Divide among two serving plates, garnish with sesame seeds and enjoy!
Nutrition
Notes
- Shiro miso paste is lighter in color and has a shorter fermentation time. Sweet and mild it is perfect for dressings. It can be found in asian food stores or your local organic food store. I use Bio Shiro Miso from Arche Naturküche.
- I always use an unseasoned Japanese rice vinegar from OTAFUKU which is also used for preparing sushi rice. It can be found in Asian food stores or ordered online.
- Vermicelli glass noodles, also called cellophane noodles, can also be found in Asian food stores.