Chef Julian Valencia
Ani Ramen House
Jersey City and Montclair, N.J.
A salad made with winter vegetables, including kale, cabbage and carrots, provides a refreshing break in a Lunar New Year dinner. Miso dressing gives this house salad an Asian spin at Ani Ramen, a restaurant with two locations in New Jersey.
4 tbsp. white miso
6 oz. applesauce
8 oz. vegetable or olive oil
3oz. rice vinegar
1 lemon, juiced
Salt and pepper, to taste
2 cups kale
1 cup shredded cabbage
2 carrots, shredded
Pickled root vegetables, to taste
1/2 lb. firm tofu, fried crisp
1. In medium saucepan over very low heat, combine miso and applesauce; let cook 3 minutes, stirring constantly. Cool to room temperature.
2. Prepare dressing: In food processor, combine miso mixture with rice vinegar and lemon juice. Process at low speed, gradually adding oil. When all of oil has been added, process at high speed for 1 minute. Add salt and pepper to taste.
3. In bowl, toss kale, cabbage and carrots. Add miso dressing; toss to coat. Garnish with pickled vegetables and pieces of fried tofu.