It is possible to serve this refreshing salad the moment its tossed, but its also an excellent make-ahead salad or banchan because it continues to build up flavor since it sits and marinates (like coleslaw). Ribbons of delicate and almost sweet tofu skin, referred to as yuba, alongside crunchy bell peppers, cucumbers, and quickly blanched green beans, are tossed in a hot mustard and honey dressing for a salad that reminds me of haepari naengchae, the jellyfish dish we ordered on special occasions at the Korean Chinese (a cuisine referred to as junghwa yori) restaurant my children frequented when I was growing up.
The aridness of the yuba and vegetables can make all of the difference in the dressing sticking with the ingredients; make sure to gently squeeze and/or pat dry the yuba with paper towels before tossing with the sauce. Susan Kim
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5-oz. package yuba sheets (preferably fresh; such as for example Hodo)
tsp. Diamond Crystal or tsp. Morton kosher salt, plus much more
oz. green beans, trimmed
English hothouse cucumber, cut into 2″-long matchsticks
red, orange, or yellow bell pepper, halved, seeds and ribs removed, cut into 2″-long matchsticks
cup coarsely chopped cilantro, plus much more for serving
medium shallot, finely chopped
garlic clove, smashed to a paste
cup unseasoned rice vinegar
cup vegetable oil
Step one 1
Cook one 5-oz. package yuba sheets (preferably fresh) in a medium pot of gently boiling water five minutes. (This can help the yuba separate into individual layers.) Drain and rinse under cold running water; gently squeeze out any excess moisture. Reserve pot.
Step two 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.
Step three 3
Meanwhile, cut yuba sheets across the folds into about thirds. Stack thirds along with one another and gently roll into long logs. Cut each into “-thick ribbons and transfer to a big bowl.
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 mix.
Whisk 1 medium shallot, finely chopped, 1 garlic clove, smashed to a paste, cup unseasoned rice vinegar, cup vegetable oil, 2 Tbsp. Chinese hot mustard or Colmans Mustard (whisk with 2 Tbsp. water first if utilizing a dry mustard), 1 Tbsp. honey, and 1 tsp. Diamond Crystal or tsp. Morton kosher salt in a measuring glass or normal size bowl until emulsified. Pour dressing over yuba and vegetables and toss to coat.
Top salad with an increase of cilantro right before serving.
Do ahead: Salad (without cilantro at the top) could be made one day ahead. Cover and chill.