You know that salad you get at the start of a meal at so many Japanese restaurants? And somehow they all seem to have the same dressing (which I’m not complaining about, because it’s sweet gingery deliciousnous)? Well, I always enjoy that salad, and found myself wondering why I couldn’t have it more often. So I decided to re-create it for whenever I was in the mood.
Guessipe
- 2 TBSP minced ginger
- 1 shallot, minced
- juice of 1 lime
- 2 TBSP miso
- 1/4 cup rice vinegar
- 1 TBSP sesame oil
- 4 tsp sugar
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp red pepper flakes
- 2 TBSP water
- 1 carrot
Combine all ingredients except the carrot in a food processor. Blend until well combined.
With the food processor running, add the carrot. Use this dressing on a basic green salad like they do at Japanese restaurants. It’s also great on raw, sliced Napa cabbage.
