Watercress and Napa Cabbage Salad With Orange-Miso Dressing

A spiral slicer is a hand-cranked device commonly used in Asian cooking; it can be found at specialty cookware stores and will create delicate, curly carrot strands for this salad. The carrot also can be hand-cut into julienne (matchstick-sized) strips.

Ingredients

Nutrient note This salad is loaded with soy (miso, soy sauce, edamame), which contains isoflavones that may reduce the risk of many forms of cancer.

Dressing
1/4 cup freshly squeezed orange juice
1/4 cup yellow miso (fermented soybean paste)
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons peeled, minced fresh ginger
2 teaspoons grated orange zest
2 teaspoons peanut oil
1 teaspoon sesame oil

Salad
1 large carrot, peeled
2 large bunches watercress, stems trimmed
1/2 head Napa cabbage (a medium cabbage with an elongated head and crinkly, pale-yellow leaves), thinly sliced
2 teaspoons toasted sesame seeds (See below; seeds can be bought toasted too.)
2/3 cup shelled cooked edamame (soybeans), fresh or frozen
1/2 2.5-ounce package radish sprouts (optional)

Directions

For dressing
Place all ingredients in a blender and process until smooth. (Can be made up to 3 days ahead. Cover; refrigerate. Stir before using.)

For salad
Cut carrot crosswise into 3 equal-length pieces. Slice the 2 larger carrot pieces into thin strands using a spiral slicer or into julienne strips. (Remaining piece is not needed.) Toss carrot, watercress, cabbage and 1 teaspoon toasted sesame seeds in a large bowl with enough dressing to coat.

Mound salad in center of plates. Arrange edamame and radish sprouts around salad. Sprinkle with remaining toasted sesame seeds.

For toasted seeds
Many different nuts and seeds add delicious crunch when toasted and tossed into salads. Toasting times vary, but the following guidelines should work nicely for pumpkin seeds, almonds, walnuts, cashews and other nuts.

- To toast seeds or nuts on the stove, heat a small, heavy skillet over medium-low heat. Add the seeds or nuts to the dry, hot skillet; stir until golden brown, about 2 minutes. Cool completely.

- To toast seeds or nuts in the oven, preheat oven to 325 degrees F. Arrange seeds or nuts on a heavy baking sheet. Bake until golden brown, stirring once to ensure even browning, 5-8 minutes. Be sure to set a timer, as nuts and seeds toast very fast. Cool completely.