Pasta salad with umeboshi vinaigrette from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 201) by Hetty Lui McKinnon

  • toasted sesame oil
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  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute miso, preserved lemons, or Chinese fermented bean curd for umeboshi plums; broccoli for green beans; baby spinach or rocket for kale; sesame seeds, pumpkin seeds, or almonds for toasted sunflower seeds; and gluten-free pasta for small pasta shapes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute miso, preserved lemons, or Chinese fermented bean curd for umeboshi plums; broccoli for green beans; baby spinach or rocket for kale; sesame seeds, pumpkin seeds, or almonds for toasted sunflower seeds; and gluten-free pasta for small pasta shapes.

  • FieryFantail on January 30, 2026

    Tasty, filling and fresh

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