This is from Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen. She says salads are not traditional Japanese food but “sometimes modern is good.” I didn’t follow her directions for the salad ingredients, but did for the dressing and it was really nice. I’ve been tempted to buy the Asian salad dressings I see on the grocery shelves before because I almost always like the salads in Japanese restaurants even though I know they’re not traditional, but this is so simple and good, why get stuck with a whole bottle when you just want one salad with the flavor?
Japanese Salad Dressing
- 3 Tbs rice vinegar
- 2 Tbs red onion
- 1 tsp brown sugar
- 1 Tbs sesame oil
- salt and fresh ground pepper to taste
- Mix it all together and pour over greens and diced veggies.
I did add some chopped cilantro as she suggested to my red leaf lettuce and baby spinach, which I thought added a nice touch. I also included some diced red pepper, diced celery and 1 green onion (scallion) diced.
Really quite nice and a nice counterpoint to the recipe for teriyaki salmon I made.
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