Cilantro-Ginger Memil Guksu Salad
Consider this recipe more of a suggestion than a list of exact ingredients. The point is to toss toothsome memil guksu with fresh, colorful vegetables—you choose which ones you want!—and a snappy vinaigrette. It pairs perfectly with warm weather!
approx. 2 servings
Salad
½ cup roughly chopped fresh cilantro
1 small carrot
½ large red bell pepper
3 red radishes
½ cup chopped lettuce (iceberg or romaine)
other desired vegetables/protein (thinly sliced cabbage, fried tofu or tempeh, cucumber, wakame, etc.)
Dressing
½ cup roughly chopped fresh cilantro
1 Tbs nutritional yeast flakes
1 Tbs lemon juice
½ Tbs soy sauce
2 tsp sesame oil
1 tsp mayonnaise
1 tsp sesame seeds and/or tahini
½ tsp agave nectar or honey
½ tsp paprika
small knob of fresh ginger, approx. 0.5” x 0.5”
salt to taste
1 serving dry or fresh buckwheat noodles (memil guksu/soba)
Cut the carrot and bell pepper and other vegetables into thin strips. Slice radishes into coins. Add to cilantro, lettuce, and other vegetables or protein in a large mixing bowl.
Set a pot of unsalted water to boil. Combine all dressing ingredients in a mini-food processor or small blender for about 30 seconds.* Pour the dressing over vegetables and mix thoroughly. (The dressing does not have to be completely smooth.) Let the mixture marinate while the noodles cook.
Add noodles to boiling water and lower heat to medium. Cook until noodles are al dente (cooked but slightly firm), then quickly drain using a colander. Rinse thoroughly with cold water until noodles are completely cooled, gently rubbing them between your fingers to get rid of excess starch.
Drain water off noodles and add to vegetables and dressing. Thoroughly combine, add salt to taste, and serve immediately.
*Alternatively, finely mince the ginger and whisk thoroughly with the other dressing ingredients. The drawback is that the flavor of the ginger and cilantro won’t be as evenly distributed over the noodles.