A low-calorie salad with Japanese fermented soybeans and ponzu dressing.
- Cooking time
- 10 minutes
- Nutrition facts are for one serving.
- Julienne the cucumber, cut the mizuna into 3 cm (1.2 in.) lengths and chop the lettuce into easy to eat pieces.
- Remove stems from the cherry tomatoes and cut into halves.
- Combine (1) and (2), then place into salad bowls.
- Mix the ponzu sauce and sesame oil into the natto, then place on top of (3).
Cucumber matchstick juliennes