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.
Ingredients
| Daikon root - 1/2 | ||
| Young carrots - 2 | ||
| Crisphead lettuce hearts - 2 | ||
| Green celery stalks - 2 | ||
| Ham | 2 | |
| Japanese light soy sauce - 3 tbsp | ||
| Japanese rice vinegar or diluted cider vinegar - 3 tbsp | ||
| Sunflower oil | 1/2 Cup (16 tbs) (For the sambai zu dressing:) | |
| Salt | 1 To taste (For the sambai zu dressing:) | |
| Ground pepper | 1 To taste (For the sambai zu dressing:) | |
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.
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.
Chef
