Seaweed, Avocado, and Hearts of Palm Noodle Salad

Name: Seaweed, Avocado, and Hearts of Palm Noodle Salad
Yield: serves 4
Ingredients: 1/4 cup Japanese soy sauce; 1/4 cup yuzu juice (can substitute with lemon juice); 2 teaspoons lemon juice; 2 umeboshi (pickled Japanese apricots), pitted and chopped; 1/4 cup sake; 1 tablespoon sesame oil; 1/4 cup sugar; 1/2 teaspoon grated ginger; 1/4 teaspoon salt; Dash of hot chili oil; 1 1/2 tablespoons dried wakame; 1 cup hot water; 1/2 English cucumber; 4 (7-ounce) pieces frozen ramen noodles; 2 cups diced romaine lettuce; 12 cherry tomatoes, quartered; 1 avocado, cored and sliced into 1/4-inch-thick pieces; 1/2 cup thinly sliced carrots; 2 pieces hearts of palm, sliced into 1/4-inch-thick pieces on an angle (about 16 pieces); 4 obha leaves, thinly sliced; 2 teaspoons sesame seeds

December 9, 2011

Call this my Japanese-inspired take on cobb salad, except that it’s all vegetarian. It’s a perfect dish for summertime eating. I love sweet and crispy hearts of palm, which are native to Latin America. Try to buy them fresh, if possible, but canned works fine, too. The umeboshi-yuzu vinaigrette lends the vegetables an irresistible tangy and citrusy flavor. Ramen noodles served chilled are springy, chewy, and absolutely delicious.

Recipe notes

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