Japanese salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded carrot |
| 1 | cup | Shredded daikon |
| 1 | cup | Shredded red radish |
| 1 | cup | Shredded unpeeled cucumber |
| ½ | cup | Vegetable oil |
| ¼ | cup | Rice vinegar or white wine vinegar |
| ¼ | cup | Chopped mild red or white onion |
| 1 | cup | Snow peas, blanched, chilled, slivered, and drained |
| Lettuce leaves (butter) | ||
| ¼ | cup | Grated carrot |
| 1 | teaspoon | Grated ginger root |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Sugar |
| Salt and pepper to taste | ||
Directions
%%%%% SALAD DRESSING %%%%%
For a delicious main course salad, add one cup of shredded cooked chicken, fresh shrimp, crab meat, or cooked lobster Shred carrots, daikon, radish, cucumber, and allow to drain. Pat dry with paper towel if necessary. Arrange nicely on platter with lettuce leaves seperating each vegetable. For dressing: Blend or puree all ingredients except for salt and pepper until smooth and thickened. Season with salt and pepper to taste. Serve dressing on side. Makes 6 8 servings of salad, about 1 cup dressing.
Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by: Sharon Stevens, Mar/95.