Spiralized Zucchini with Japanese Greens and Spicy Miso Dressing

on

For this gorgeously delicious dish I used homegrown mizuna, komatsuna, wasabi arugula, watercress, and radish greens. Edible flowers and broccoli microgreens also came from my own kitchen garden. The dressing was made with homemade fire cider.

I realize that you may not be able to get all the ingredients. Japanese greens can easily be substituted with any baby green. Fire cider has a very particular taste and health benefits so as such there is no substitute for it but you can still make the dressing with apple cider vinegar,  cayenne pepper and all the other ingredients on the list.

~ Spiralized Zucchini with Japanese Greens and Spicy Miso Dressing ~

Ingredients:

for the pasta

  • 1 medium large zucchini
  • 1 Tbsp freshly pressed lemon juice
  • pinch Celtic sea salt

for the salad

  • generous amount of baby greens - I used mizuna, komatsuna, radish greens, wasabi arugula and watercress

for the dressing 

  • 1 heaping Tbsp raw miso paste (I used white miso)
  • 1 Tbsp freshly pressed lemon juice
  • 2 Tbsp virgin olive oil
  • 1 Tbsp cold pressed sesame oil
  • 1/4 fire cider or apple cider vinegar
  • 2 garlic cloves
  • 1/2 inch slice fresh ginger 
  • 1 shallot, roughly chopped
  • 1/8 shichimi togarashi (spicy Japanese seasoning)

for the garnish

  • edible flowers
  • tomato wedges
  • microgreens of your choice - I used broccoli microgreens
  • generous amount of fruikake (Japanese seasoning) - optional

Method:

  • Spiralize the zucchini. I used a blade with bigger holes since I wanted my zoodles to resemble the Japanese udon noodles. Transfer the spiralized zucchini into a large enough bowl and add lemon juice and a pinch of salt. Mix gently and set aside. 
  • Make dressing using a blender. I used a small personal blender and the dressing was done in seconds. Whiz all the ingredients until smooth and adjust the taste as needed. 
  • Add half of the dressing into the bowl with zoodles and mix well. Serve the remaining half of the dressing on the side.
  • Arrange the greens in a large bowl, platter or a wide rimmed pasta dish. Add the seasoned spiralized zucchini. Garnish with edible flowers, tomato wedges, microgreens and furikake. 
  • Serve the dish right away, drizzle some more dressing over the greens and enjoy in good company! 

This is the tastiest "udon" dish I have made in a long time. Nothing tastes better than freshly harvested, homegrown organic greens.

Japanese greens, or baby green in general, are rather easy to grow. So are the microgreens and edible flowers. If you grow them by yourself you will always have a fresh supply for your salads and sandwiches. The greens can be grown in soil or hydroponically. Explore the options and choose the method that suits you best. Use organic seeds whenever you can.

In radiant health, passionately raw - Dominique

Dominique Allmon©2024