Cold vegetable and noodle salad with ponzu dressing
Dressings
Acidic and salty, with an ocean whiff from kelp and Katsuobushi, ponzu (the name translates to "vinegar punch") is on track to be your new favorite condiment. But a sauce so complex comes with a long ingredient list and deserves a salad that will treat it well. Here, the ponzu acts as a marinade for corn and tofu, both of which get roasted, then does its duty as salad dressing. Tossed with slippery udon and a band of vegetables and herbs—some crunchy, some sweet, some oniony, some fresh—the ponzu is its most savory, most refreshing self.
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