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.
Servings 1 person
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)
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.
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