| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 13g | 2g | 17g |
| sugars | fibre | protein | salt |
| 7g | 6g | 3g | 1.4g |
Why I Love Japanese Salad
Today, I am thrilled to talk about a recipe that serves as a robust testament to my culinary journey. Despite being deeply rooted in traditional Midwestern dishes, I’ve got a special fondness for this Japanese Salad recipe that’s refreshingly different, but holds a simple charm that is very close to my heart.
Diving into a bowl of Japanese Salad
Having spent most of my life creating recipes that incorporate the warming and aromatic sensations typical of the Nebraska heartland, the sheer freshness of this Japanese Salad truly captivates my taste buds. Bursting with colours and textures, this delightfully crunchy and vibrant dish is a perfect blend of zesty and savoury tones — a flavor profile that can lift your spirits as no Midwestern corn casserole could! And although it’s quite different from the hearty stews that I often prepare, I feel drawn to its lightness and simplicity.
The Inspirations behind it
I can’t talk about this Japanese Salad without mentioning Chef Naoko. Renowned for her innovative spin on traditional Japanese cuisine, her recipes deliver a wonderful balance of exquisite flavours and nutritional harmony. Drawing inspiration from her style, this salad embodies the idea of healthful, spirited eating.
Similar to a lively Sunomono (Japanese cucumber salad), this Japanese Salad features a delectable dressing made of soy sauce, rice vinegar, sesame oil, and a hint of lime for that zesty kick. The salad works terrifically as a standalone meal, but can also serve as an excellent accompaniment to grilled fish or Chicken Katsu.
Enveloped in feel-good flavours and enriched with the freshness of farm-to-table ingredients, this salad recipe pushes my cooking boundaries while preserving the ethos of my culinary style. Sometimes, it’s wonderful to step outside our comfort zones and this Japanese Salad let me do just that, providing a unique opportunity to enhance my recipe repertoire.
What You’ll Need
- 1 head of iceberg lettuce
- 2 medium cucumbers
- 2 medium carrots
- 1 red bell pepper
- 2 avocados
- 1 cup of cherry tomatoes
- 1/2 cup of sliced radishes
- 1/2 cup of sliced green onions
- 1 tablespoon of sesame seeds
- For the dressing:
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of sesame oil
- 1 tablespoon of finely grated ginger
- 1 tablespoon of freshly squeezed lime juice
- 1 teaspoon of sugar
Method
Step One
Begin by thoroughly washing all your vegetables. This is crucial as it removes any remaining dirt or debris.
Step Two
Once your veggies are washed, start by chopping the head of iceberg lettuce into bite-sized pieces. Transfer these to a large serving bowl.
Step Three
Next, cut the cucumbers, carrots, red bell pepper and avocados into slices. You can decide on the thickness of the slices based on your personal preference.
Step Four
Add these sliced vegetables to the serving bowl with the lettuce, followed by the cherry tomatoes, radishes, and green onions.
Step Five
Sprinkle the salad with a tablespoon of sesame seeds for an extra crunch.
Step Six
To prepare the dressing, mix together the soy sauce, rice vinegar, sesame oil, finely grated ginger, freshly squeezed lime juice, and sugar in a separate bowl.
Step Seven
Stir well to ensure the sugar is completely dissolved.
Step Eight
Once your dressing is ready, drizzle it over the salad. Toss the salad to ensure all the pieces are coated with the dressing.
Step Nine
Your salad is now ready to be served! Enjoy it as a refreshing side, or as a main dish if you prefer something lighter.
