Rainbow Japanese Salad with Miso-Sesame Dressing

February 10, 2016

Good day, virtual world! School has been back so, naturally, I spend most of my cooking time nowadays missing my comfortable and equipped kitchen back home. While I wish I could bring every gadget with me to our little college home, I’ve realised that it’s not all bad having just a grill, a microwave, and a rice cooker in the kitchen — it pushes me to get more creative and inventive with my meals everyday! (Insert a big LOL here)

This fresh and colourful recipe is admittedly inspired by my favourite item from SaladStop’s menu (Go Geisha), with just a little modification. What I like about healthy food places like those is, because the food made with only simple and honest ingredients, it’s so easy to grab the recipe and then make it yourself at home just like that! So while I do school and explore my beautiful country little by little during my free days (you can follow my adventures on Instagram at @meekresngit), I’m going to keep exploring more health, color and goodness with you, too!

Here’s to the first (of hopefully many more) cheerful recipes of the year!

Meek x

Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Serves 1


a cup of mixed greens (I used lettuce, red and white cabbage)
50g cold buckwheat noodles
50g tofu
1/4 carrot
1/4 cucumber
a small handful of edamame
a small handful of sugar snaps
a handful of asparagus
1 tbsp of sweet corn kernels
sesame seeds

Miso-Sesame (I got the recipe from Food Network)


  1. Preprepare the ingredients that need to be cooked (edamame, sugar snaps, tofu, soba, asparagus) and then set aside or store in the fridge to cool for several minutes. Make sure the rest of the ingredients are stored in a cool place as well before proceeding to assemble the salad.
  2. Chop up the greens into shreds.
  3. Chop the cucumber and the carrot, too, if you like (I grated mine) into small, thin pieces.
  4. Once the cooked ingredients are completely cooled, cube the tofu, chop the asparagus and cut the noodles into short lengths, about an inch or two.
  5. Combine all the ingredients that you have so far in one big bowl. Toss in the corn, edamame, and sugar snaps.
  6. Make the dressing and then pour all over the salad. Give the salad a mix.

Note: Best served fresh or cool.

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