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Japanese Vegetable Salad With Toasted Sesame Seed Dressing

Western.Chefs's picture
Ingredients
  Mixed salad greens 2 Cup (32 tbs), prepared
  Finely shredded red cabbage/Sliced red cabbage 1 Cup (16 tbs)
  Julienned cucumber 1 Cup (16 tbs), peeled, seeded
  Shredded radishes 1⁄2 Cup (8 tbs)
  Finely shredded carrot/Raw broccoli stalks 1⁄2 Cup (8 tbs)
  Finely chopped cooked shrimp/Minced cooked scallops / delicate white fish 1⁄2 Cup (8 tbs) (Or Minced)
For dressing
  Peanut oil/Other salad oil 3 Tablespoon
  Sesame seeds 2 Tablespoon
  Rice vinegar/2 tablespoons cider vinegar 1⁄4 Cup (4 tbs)
  Mirin/Cream sherry 2 Tablespoon
  Lemon juice 1 Tablespoon
  Soy sauce 1 Tablespoon
Directions

MAKING
1. In a large salad serving bowl, combine all the prepared and cut salads, vegetables, and, seafood if using.
2. Cover the bowl with cling film and refrigerate until serving time or prepare the vegetables as close to the serving time to keep them fresh and crisp.

FINALIZING
3. To prepare the dressing, take a small heavy bottomed skillet and heat the oil in it.
4. Add sesame seeds and roast them for 1 minute until golden and toasted.
5. Take the pan off heat and sauté the seeds for 1 minute to cool them.
6. Tip in the remaining dressing ingredients and stir well to combine.

SERVING
7. Drizzle the dressing over the salad mixture just before serving.
8. Toss the salad well using salad prongs.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Sesame Seed
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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