This happens to be another "shojin" (Buddhist monk style) vegan dish and I really like the flavors.
I made this quick salad the other day. It was a big hit by my American husband, Jason.
Wakame Salad with Saikyo Miso Vinaigrette
Ingredients - 2 servings
(for vinaigrette)
2 tablespoons Saikyo (white) miso
2 tablespoons lemon juice
1 tablespoon brown rice vinegar
1/2 tablespoon sesame oil
some ground white sesame seeds
1 cup wakame seaweed, cut into small pieces
1 avocado, cut into small cubes
10-12 green beans, blanched
1/2 carrot, julienned
Procedure
Combine the ingredients for the vinaigrette. Mix well.
Toss the rest of the ingredients with the vinaigrette.
Really...that's it, and it's delicious.
