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Japanese Wafu Salad

by Tomoko Kim

Salad ingredients:
Salad greens (spring mix, lettuce, etc.)
Bell peppers
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


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!

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