When bathing my sushi in a salty side sauce, I prefer to dunk it in ponzu rather than soy sauce. I love the citrus taste it has and for some reason I’ve never thought about actually cooking with it. I also recently bought white Miso paste because it seems to be a “thing.” Hence why I tried this recipe from Inspiralized (again). I have to admit the salad base seems great but the dressing I just couldn’t get right. It tasted way too vinegar-y and pungent so I kept adding more oil to mellow it out. This is my version of this recipe.
Ingredients
Sauce
- 1/3 cup ponzu sauce
- 1 Tbsp sesame oil
- 1 Tbsp peanut oil
- 5 Tbsp olive or vegetable oil
- ¼ tsp chili oil
- 1 Tbsp rice wine vinegar
- 2 tsp honey
- 1 tbsp miso paste
Salad
- 2 zucchinis, spiralized
- 2 red bell peppers, thinly sliced
- 1 large carrot, peeled and julienned or spiralized
- 4 cups snow peas, thinly sliced in thirds
- 1 tsp white sesame seeds
- cilantro leaves, to garnish
- cooked shrimp, optional
What to Do
Combine all ingredients for salad in big bowl. Whisk together ingredients for dressing. It is best if refrigerated for a bit before serving. Right before serving, combine everything and top with sesame seeds, cilantro, and shrimp.