Cold Vegetable and Noodle Salad with Ponzu Dressing

This is a great way to get acquainted with tart and salty ponzu sauce: tossed with silky udon and a medley of crunchy, fresh vegetables and herbs.

Ingredients:

For the noodle salad:
8 ounces udon noodles
1/2 teaspoon toasted sesame oil
1 teaspoon yellow miso
12 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
4 ears corn
1 cup cooked edamame
1 small head Savoy cabbage, cut into small ribbons, rinsed, and dried
1 cucumber, roughly chopped
3 scallions, green parts only, chopped
2 tablespoons toasted sesame seeds, or more to taste
Lime wedges, for serving
Basil and mint, torn, for serving

Full recipe HERE

[Photo by Bobbi Lin/Food52]

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