Warm Potato, Soybean and Cucumber Salad
Warm potato, soybean, and cucumber salad with a zesty umeboshi dressing—fresh and flavorful! Perfect for a graceful and tasty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 pound new or fingerling potatoes, cubed, do not peel
- 1 cup frozen fresh soybeans, thawed
- 1 red onion, thinly sliced into half-moon pieces
- 1 small cucumber, halved lengthwise, very thin half-moon slices
- ¼ cup umeboshi or red wine vinegar
- 1 tablespoon finely minced fresh ginger
- 1 clove fresh garlic, finely minced
- 1 tablespoon stoneground mustard
- 4 tablespoons extra virgin olive oil
- 2 teaspoons brown rice syrup
- 1 teaspoon white miso
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