This light salad was one of our lunch options last week. It’s actually the second dish I’ve made from Chloe’s Kitchen; the first dish, a spinach-artichoke dip, was good right out of the oven, but not so great the next day. But this quick and flavorful noodle salad made up for that.
Soba noodles, shredded carrots and cucumber are tossed in a sesame oil, wasabi powder, chili-garlic sauce and rice vinegar dressing that is really flavorful without being heavy. It would also be a great potluck dish, or as a light dinner alongside miso soup or an avocado roll.
This Japanese-inspired veggie dog recipe comes from Terry Hope Romero and is featured in the June issue of VegNews magazine. Miso, cabbage, green onions — the flavors sound a bit odd for a hot dog, but they really do work.
For the hot dog itself, I used the Field Roast Frankfurters, which stood up nicely to all the bold flavors. I wasn’t so sure how well miso would work here, but I couldn’t get enough of the miso sauce. It was so good as a condiment for the veggie dog.
For the wasabi fries, I took a shortcut and used Trader Joe’s frozen fries. I coated them with a little bit of oil before baking, and then sprinkled the vinegar and seasoning onto the fries after they came out of the oven. Also, instead of using the aonori seaweed flakes as the recipe suggests, I used dulse flakes that I already had on hand. The fries provided a nice kick to the veggie dogs.
All in all, a nice variation of an old classic that comes together really quickly and would be perfect for a cookout.