Japanese salad

Yield: 8 servings

Measure 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

%%%%% 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.

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