Vegetable Miso Salad
Overview
In this weather, I just want to eat some cold and refreshing side dishes. I think everyone has tried a lot of salads with vinaigrette, mayonnaise, yogurt or Thousand Island dressing. Although they are delicious, they seem to lack some novelty. This time I used several vegetables with different textures mixed with a simple and delicious miso sauce. It is salty, sweet and refreshing. In short, this is the right dish to have on the table!
Tags
Ingredients
Steps
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Divide the cauliflower and broccoli into small florets the size of the tip of your thumb, and slowly separate them from the root of each floret, trying to keep the flowers intact. Remove the stems of the green beans and cut the garlic into thin slices
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Boil water in a deep pot, sprinkle in sea salt and drizzle in 1 tablespoon of oil until the water tastes salty, and keep it boiling
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Pour all the ingredients for making miso sauce into the pot, heat over medium heat until it boils, continue to evaporate the water, and finally turn into a thicker paste
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Taste and adjust the amount of sugar
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Put different vegetables into boiling water and blanch them separately. It takes about 8-10 minutes for green beans
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Okra takes about 3 minutes
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Broccoli and cauliflower take about 3 minutes. You can also adjust the heating time of vegetables according to your favorite taste. After draining, cool them in ice water or a large amount of normal temperature purified water
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Heat oil in a frying pan over medium heat, add garlic slices and fry until light golden brown. The color will deepen slightly after draining
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Mix the cooked vegetables with the sauce and stir gently until the sauce fully coats the surface of the vegetables
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After serving, drizzle with garlic sunflower oil, garnish with golden garlic slices and enjoy
