Home » Resources » Japanese Wafu Salad
Share |

Japanese Wafu Salad

by Tomoko Kim

Salad ingredients:
Salad greens (spring mix, lettuce, etc.)
Cucumbers
Bell peppers
Tomatoes
Avocadoes
Tofu
Edameme
Optional toppings: shredded roasted seaweed (nori), corn kernals, or chopped fresh seaweed (miyok)

Dressing Ingredients:
1/2 cup minced onions
1/4 cup chopped carrots
1 smal garlic cove
1/2 cup plus 2 tablespoons grapeseed oil
1/3 cup soy sauce
1/3 cup water
2 tbsp. lemon juice
1 tbsp. rice vinegar
2 tbsp. agave nectar
4 tbsp. sesame seeds (blend only 3 tbsp.)
1/2 tsp. mushroom powder

Directions:

Wash salad ingredients and chop into bite size.

Arrange with salad greens on bottom of bowl and top with rest of vegetables with avocadoes, cubed tofu and edamame on very top.

May add optional toppings.

Dressing Directions:

Blend all dressing ingredients together, except onions and 1 tbsp. sesame seeds, for about 15 seconds or until smooth.

Add 1/2 cup minced onions and 1 tbsp. sesame seeds to dressing

Makes about 1.5 cups of dressing. Keep refrigerated. Should consume within 1-2 weeks.

Drizzle salad with dressing and enjoy!

Add Your Comment


Code of Conduct for Comments:

I will express myself with respect for every member of the Online English Compass community, sharing only words of edification (Ephesians 4:29). I understand that comments may be reviewed by the staff and are subject to removal.


Name:
Email:
URL:
Comments:

Remember me?      Notify me of replies