Japanese Mixed Salad Recipe

Japanese Mixed Salad recipe makes for a great side dish. The blend of ingredients used in the salad gives it a distinct taste. If you like this recipe of Japanese Mixed Salad, please share with friends and family and spread the taste.

Summary

Preparation Time40 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineJapaneseCourseSide Dish
MethodMixedSpecialityPart of Menu
Main IngredientVegetableInterest GroupParty

Ingredients

 
Daikon root - 1/2
 
Young carrots - 2
 
Crisphead lettuce hearts - 2
 
Green celery stalks - 2
 
Ham - 2 thick slices
 
For the sambai zu dressing:
 
Japanese light soy sauce - 3 tbsp
 
Japanese rice vinegar or diluted cider vinegar - 3 tbsp
 
Sunflower oil - 1/2 cup
 
Salt
 
Freshly ground pepper

Directions

GETTING READY
1 Trim and peel the vegetables.
2 Wash, and drain well.
3 Tear the larger lettuce leaves into small pieces.
4 Using a mandoline cutter or food processor, slice the daikon root and carrot into wafer thin rounds.
5 Slice the celery, across the stalk, into very thin pieces.

MAKING
6 In a large bowl, mix the lettuce, daikon, carrot and celery.
7 Shred the ham.
8 For the dressing: in a bowl, mix 2 pinches salt, a little freshly ground pepper, soy sauce, and the vinegar.
9 If using cider vinegar, use 2 tbsp and add 1 tbsp of cold water and a generous pinch of sugar.
10 Gradually pour in the oil, beating constantly with a whisk to form an emulsion.
11 Add this dressing to the salad and mix in the shredded ham.

SERVING
12 Serve at once.

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