Yaki Miso Goya Salad

Yaki Miso Goya Salad is a vibrant and nutritious dish combining the bitter notes of goya (bitter melon) with a rich miso dressing, perfect for a Paleo Japanese supper. This salad is not only refreshing but also packed with health benefits, making it a delightful addition to any meal.

Ingredients

• Goya (bitter melon) - 200 grams
• Cucumber - 100 grams
• Carrot - 1 medium
• Red bell pepper - 1 medium
• Green onion - 2 stalks
• Miso paste (preferably white or yellow) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey or maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Slice the goya in half lengthwise, scoop out the seeds, and thinly slice it. Sprinkle a bit of salt over the slices and let them sit for about 10 minutes to reduce bitterness.
2. While the goya is resting, julienne the cucumber, carrot, and red bell pepper. Chop the green onions finely.
3. In a small bowl, whisk together the miso paste, sesame oil, rice vinegar, and honey or maple syrup until smooth.
4. Rinse the salted goya slices under cold water and pat them dry with a paper towel.
5. In a large bowl, combine the goya slices, cucumber, carrot, red bell pepper, and green onions.
6. Drizzle the miso dressing over the salad and toss gently to combine all the ingredients.
7. Sprinkle sesame seeds on top for garnish and serve immediately.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C and A.
• May help regulate blood sugar levels due to the presence of goya.

Tags