epicurious
Yuba Salad With Hot Mustard and Honey Dressing
This refreshing, make-ahead salad from chef Susan Kim of Eat Doshi features ribbons of tofu skin (yuba) and a mix of crunchy summer vegetables in a hot mustard and honey dressing.
👥 4 Servings👤 Susan Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook one 5-oz. package yuba sheets (preferably fresh) in a medium pot of gently boiling water ⏱️ 5 minutes. (This will help the yuba separate into individual layers.) Drain and rinse under cold running water; gently squeeze out any excess moisture. Reserve pot.
5-oz. package yuba sheets (preferably fresh; such as Hodo)1
2
Fill reserved pot with fresh water, season with salt, and bring to a boil. Cook 4 oz. green beans, trimmed, until bright green and crisp-tender, about ⏱️ 2 minutes. Drain and transfer to an ice water bath. Let cool, then drain again. Pat dry.
. green beans, trimmed4 oz
3
Meanwhile, cut yuba sheets along the folds into about thirds. Stack thirds on top of each other and gently roll into long logs. Cut each into ½"-thick ribbons and transfer to a large bowl.
4
Add green beans, 1 English hothouse cucumber, cut into 2"-long matchsticks, 1 red, orange, or yellow bell pepper, halved, seeds and ribs removed, cut into 2"-long matchsticks, and 1 cup coarsely chopped cilantro to bowl with yuba strips and toss to combine.
English hothouse cucumber, cut into 2"-long matchsticks1red, orange, or yellow bell pepper, halved, seeds and ribs removed, cut into 2"-long matchsticks1coarsely chopped cilantro, plus more for serving1 cup
5
Whisk 1 medium shallot, finely chopped, 1 garlic clove, smashed to a paste, ¼ cup unseasoned rice vinegar, ¼ cup vegetable oil, 2 Tbsp. Chinese hot mustard or Colman’s Mustard (whisk with 2 Tbsp. water first if using a dry mustard), 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a measuring glass or small bowl until emulsified. Pour dressing over yuba and vegetables and toss to coat.
medium shallot, finely chopped1. Chinese hot mustard (such as S&B) or Colman’s Mustard2 Tbsp. honey1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
6
Top salad with more cilantro just before serving. Do ahead: Salad (without cilantro on top) can be made 1 day ahead. Cover and chill.
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