Japanese Restaurant Salad Dressing and Salad

Japanese Restaurant Salad Dressing and Salad

I have always, as I am sure many of you have as well, really enjoyed the dressing on the side salads served in Japanese restaurants. On a whim, I decided to come up with a version that I could make at home with sushi and teriyaki dishes. Maybe on my next whim I’ll actually come up with a name for it.

Japanese Restaurant Salad Dressing and Salad

Japanese Restaurant Salad Dressing and Salad

Yield

Makes 4 individual salads

Prep time

Active time:

Total time:

How it's made

Dressing

½ cup peanut oil

 

Place all ingredients in a blender and blend until smooth (about 1 - 1½ minutes).

⅓ cup onion, minced

⅓ cup rice vinegar

3 tbsp ketchup

2 tbsp water

2 tbsp fresh ginger, minced

2 tbsp soy sauce

1 tbsp sugar

1 medium carrot, roughly chopped

1 garlic clove, minced

2 tsp lemon juice

½ tsp celery seed

½ tsp salt

¼ tsp pepper

 

Salad

4 cups lettuce (pick your favourite)

 

Place 1 cup of lettuce into each serving bowl.

 

2 carrots, thinly sliced

 

Over lettuce place ¼ of carrot slices.

 

8 radishes, sliced

 

Then add ¼ or radish slices.

 

½ head of small red cabbage, thinly sliced

 

And finally ¼ of sliced cabbage.

 

8 tbsp Japanese salad dressing

 

Top each serving bowl with 2 tbsp of the dressing.

Helpful tips

This salad can be kept in the fridge (vegetables stored separately from the dressing), for up to 3 days.

It goes really great with your favourite vegan sushi, such as Vegetarian Sushi.