If you didn’t pick up wasabi arugula last week, you are missing out! While it doesn’t have the sinus-clearing affects of wasabi paste, the intense horseradish-like flavor is unmistakable.
You can use this variety as you would regular arugula, in salads, sandwiches, pasta or pesto. I find these spicy greens work best in dishes that have a distinct sweet note. In the recipe below, the dressing provides both sweetness and fat that help to balance the arugula. I have seen multiple recipes, both in salad and sandwich form, that include blue cheese, pears and walnuts with arugula and the combination sounds delicious (again, the sweet / fatty combination).
Wasabi Arugula Rice Salad with Miso-Ginger Dressing
makes 4-6 servings
Recipe notes: I left the salad portion rather vague as I think you can use just about any combination of items in different amounts. If you don’t have carrots, use whatever veggies you have on hand. Use white rice or another grain altogether in place of the brown rice. You could use tofu in place of the edamame. Experiment and make it your own.
- For the salad:
- 1-1/2 cups raw or cooked finely diced carrots
- 1 cup edamame, cooked according to package instructions
- About 5 cups cooked brown rice (from 1-1/2 cups raw)
- Wasabi arugula, torn into bite sized pieces
- Optional: avocado, sliced scallions, toasted sesame seeds, nori flakes
- For the dressing:
- 3 tablespoons white miso
- 1 tablespoon honey
- 1-1/2 tablespoons soy sauce
- 4-1/2 tablespoons vegetable oil
- 1/3 teaspoon toasted sesame oil
- 1-1/2 tablespoons grated fresh ginger
- Toss all salad ingredients together except for the arugula and set aside.
- Vigorously whisk all dressing ingredients together in a medium mixing bowl until combined.
- When ready to serve, mix your desired amount of arugula into the salad. Pass the dressing, allowing each person to add a spoonful or two of dressing to the salad.
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