Miso-mixed vegetable salad Steam 1 cup sugar snap peas 3 minutes or until crisp-tender; rinse with cold water, and drain. Combine peas, 1/4 cup sliced radishes, and 1/4 cup finely chopped bell pepper. Combine 2 teaspoons rice vinegar, 1 teaspoon white miso, 1 teaspoon canola oil, and 1/4 teaspoon dark sesame oil; toss with salad.
Cooking Light, June 2010
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