"ToL" Original Recipe: Harusame Salad

Harusame Salad Recipe

Yields: 4 servings

Ingredients

• 1 cup organic carrots, peeled and bâtonnet cut 

• 1 packet of harusame noodles, boiled

• 2 cups organic mizuna (Japanese mustard greens), washed and chopped

• ¼ cup red onion, peeled and medium diced

• 2 cups shredded cabbage
  

Dressing

• 1½ tablespoons raw cane sugar

• 3 tablespoons kome shōyu (rice-based shōyu)

• 2 tablespoons mirin

• 2 tablespoons rice vinegar

• ¼ teaspoon black pepper

• ¼ teaspoon garlic pepper

• ¼ teaspoon Himalayan pink salt
  

Toppings (optional)

• 2 tablespoons green onions, sliced

• 1 tablespoon dried garlic chips

• 1 tablespoon hoshi ebi (dried shrimp)
  

Cooking Instructions

1. Boil the harusame noodles according to the package instructions. Drain well and allow to cool completely.

2. In a large bowl, combine carrots, mizuna, red onion, and shredded cabbage.

3. Add cooled harusame noodles and gently toss to distribute evenly.

4. In a small bowl, whisk together raw cane sugar, kome shōyu, mirin, rice vinegar, black pepper, garlic pepper, and Himalayan pink salt until fully dissolved.

5. Pour dressing over the salad and toss until evenly coated.

6. Top with green onions, dried garlic chips, and hoshi ebi if using. Serve chilled or at room temperature.

Cheers!

Gini x

1 February 2026