Harusame Salad

Harusame Salad

Harusame Salad by @lafujimama

Makes about 6 servings


Tempeh “ham” ingredients:

- 2 tablespoons soy sauce (or gluten-free tamari)
2 tablespoons unseasoned rice vinegar
- 2 tablespoons water
- 1 tablespoon date syrup (or maple syrup)
½ teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 8 ounces tempeh, cut crosswise into ¼-inch thick strips, then cut those strips in half crosswise


Dressing ingredients:

2 tablespoons tahini
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce (or gluten-free tamari)
1 tablespoon date syrup (or maple syrup)


Salad ingredients:

4 ounces harusame noodles (any cellophane noodles)
1 small carrot, peeled and julienned (cut into very thin matchsticks)
½ English cucumber, seeds removed and julienned
1 red bell pepper, seeds and membranes removed, cut into thin slices
1 cup shredded purple cabbage
2-3 shiso leaves, chiffonade (cut into thin ribbons) (or use a few sprigs of mint or basil leaves instead)
1 tablespoon toasted white sesame seeds
Optional: cherry tomatoes, sugar snap peas, or any other vegetables you’d like to add!



1. Make the tempeh “ham”: Mix all of the ingredients together, except for the tempeh, to make the sauce. Heat a skillet over medium heat. Add the tempeh, then pour the sauce over the tempeh. Stir-fry the tempeh in the sauce until most of the sauce has been soaked up. Remove the tempeh “ham” from the skillet and set it aside.
2. Make the dressing: Slowly add the soy sauce to the tahini, whisking as you add it. Then continue slowly adding the other ingredients, whisking as you go, to prevent lumps from forming. When all of the ingredients have been whisked together and are well-incorporated, set the dressing aside.
3. Make the salad: Follow the package instructions to cook the harusame noodles. Once cooked, cut them into smaller lengths to make them more manageable to eat.
4. Put the noodles, cut vegetables, tempeh “ham”, and toasted sesame seeds into a large mixing bowl.
5. Pour the dressing over the top of everything and toss to coat. Chill the salad in the refrigerator until you are reading to serve it or pack into a bento!


Enjoy! Recipe by Rachael Hutchings, La Fuji Mama, www.lafujimama.com


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