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Japanese Restaurant Salad


Japanese Restaurant Salad Recipe

Ingredients:
  • 3 medium-size carrots, peeled and cut into about 1-inch chunks
  • 1 piece (2-inches) fresh ginger, peeled and cut into disks
  • 1 shallot, minced, or ¼ cup minced onion
  • 3 tablespoons unseasoned rice vinegar, or 1½ tablespoons white wine vinegar
  • ¼ cup canola, peanut, or vegetable oil
  • 1 tablespoon Asian (dark) sesame oil (see Notes)
  • 1 teaspoon granulated sugar
  • 4 teaspoons miso paste (optional, but recommended)
  • 2 teaspoons mirin (optional; see Notes)
  • 6 to 7 cups thinly sliced romaine lettuce (about 1½ heads lettuce or 2 hearts of romaine)
  • ½ cup shredded peeled carrots
  • ½ cucumber (preferably seedless or English), peeled, cut in half lengthwise, and thinly sliced crosswise
  • Handful of cherry or grape tomatoes
  • 1 cup steamed tiny broccoli florets (optional)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 119kcal (6%)
Total Fat 9g (14%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 4g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.928857045


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