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Natto and radish greens salad on a bed of oatmeal
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Natto and radish greens salad on a bed of oatmeal

This natto and radish greens salad on a bed of oatmeal provides a filling dish, using fresh red pepper, balsamic vinegar, and no oil. 
Course Breakfast, lunch, Salad, Snack
Cuisine French, Japanese, Low fat, Vegan
Keyword baked oatmeal, greens, natto, oil-free, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories 361kcal
Author Nicolas Pujol

Ingredients

Making the oatmeal

  • 0.75 cup oatmeal
  • 1.5 cup water

Natto salad and dressing

  • 4 tbsp balsamic vinegar
  • 1 Korean red pepper (any fresh red hot or mild pepper)
  • 2 oz radish greens (greens from about 4 radishes)
  • 3 oz natto (1 pack)

Making the natto salad spicier

  • hot sauce and French mustard (recommended)
US Customary - Metric

Instructions

  • Put oats and water in a pan, bring to boil then simmer for 10 minutes.
  • In the meantime, thoroughly rinse the radish greens, then dry them and chop them.
  • Rinse the hot pepper, remove seeds inside, tail, and finely cut it. 
  • Combine hot pepper with vinegar in a small bowl. then add the natto to the greens and pour the vinegar/hot pepper combo on top. Mix well. 
  • In a deep plate, for example, a soup plate, pour the cooked oats in as a base, then add the salad mix on top, uniformly. 
  • Serve immediately and raise the flavor with a side of French mustard, or by sprinkling hot sauce (e.g. Tabasco) over.

Nutrition

Calories: 361kcal | Carbohydrates: 45g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 777mg | Fiber: 8g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 112mg | Calcium: 281mg | Iron: 6.9mg