Japanese salad

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Recipe by: azize

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Shredded carrot 1 c Snow peas, blanched,
1 c Shredded daikon -chilled, slivered, and
1 c Shredded red radish -drained
1 c Shredded unpeeled cucumber Lettuce leaves (butter)

----------------%%%%% SALAD DRESSING %%%%%---------------------
1/2 c Vegetable oil 1/4 c Grated carrot
1/4 c Rice vinegar or white wine 1 ts Grated ginger root
-vinegar 1 tb Soy sauce
1/4 c Chopped mild red or white 2 ts Sugar
-onion Salt and pepper to taste

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.