Tomato Miso Salad | PC.ca

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Tomato Miso Salad

Bowl of salad with tomato wedges & green onion slices in miso dressing

PC Black Label Shichimi Togarashi 7-Spice Blend

Tomato Miso Salad

With PC®Black Label Shichimi Togarashi 7-Spice Blend providing a colourful hit of intricately spiced...

With PC®Black Label Shichimi Togarashi 7-Spice Blend providing a colourful hit of intricately spiced crunch, salty-sweet miso dressing is a delectably savoury accompaniment to juicy beefsteak tomato wedges. Try this versatile dressing with broccoli slaw, spinach salad and soba noodles, too.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 5 mins
  • Serves: 6
  • Dish Type: Japanese, American, Canadian
  • Season: Fall
  • Course: Side
  • Main Ingredient: Tomatoes
  • Calories

    120 cal

  • Total Fat

    10 g

  • Sodium

    240 mg

  • Total Carbohydrate

    7 g

  • Dietary Fibre

    2 g

  • Protein

    2 g

Tomato Miso Salad

Bowl of salad with tomato wedges & green onion slices in miso dressing

PC Black Label Shichimi Togarashi 7-Spice Blend

  • Calories

    120 cal

  • Total Fat

    10 g

  • Sodium

    240 mg

  • Total Carbohydrate

    7 g

  • Dietary Fibre

    2 g

  • Protein

    2 g

How to make

Ingredients

  • 2 tbsp (25 mL)

    White miso
  • 1 tbsp (15 mL)

    Unseasoned rice vinegar or apple cider vinegar
  • 1 tsp (5 mL)

    Sesame oil
  • 1/2 tsp (2 mL)

    Granulated sugar
  • 1/4 cup (50 mL)

    PC®100% Pure Grapeseed Oil
  • 1 pkg (3 count)

    PC®Pink Beefsteak Gourmet Tomato Selection, cored and cut in eight wedges
  • 2

    Green onions, thinly sliced on diagonal
  • 1 tsp (5 mL)

    PC®Black Label Shichimi Togarashi 7-Spice Blend
  • Pinch

    Kosher salt

How to make

  • Step 1

    Whisk together 2 tsp (10 mL) water, miso, vinegar, sesame oil and sugar in large bowl until smooth. Slowly drizzle in grapeseed oil, whisking until smooth.

  • Step 2

    Add tomatoes and half of the onions. Sprinkle most of togarashi over top. Gently stir to evenly coat.

  • Step 3

    Transfer to serving platter. Sprinkle with salt and remaining onions and togarashi.

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