|Japanese Restaurant Salad|
From The Mom 100 Cookbook, Katie Workman
This salad happens to be my older son’s favorite part of dinner at any Japanese restaurant. It’s a great change of pace from the usual vinaigrette and a perfect companion to any Asian dish. The thick dressing also makes a great topping for steamed or roasted veggies like broccoli, asparagus, sugar snap peas, green beans, or cauliflower and is a nice dunk for raw veggies, too. You might sauté some tofu or chicken, mound it on hot rice, and spoon the dressing on top—that to me is comfort food.
3 medium-size carrots, peeled and cut into about 1-inch chunks
Make the Japanese carrot–ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with the metal blade. Pulse until well combined. Add the miso and mirin, if using, and 1/4 cup of water and puree until nicely blended and fairly smooth. If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.
Make the salad: Place the lettuce, shredded carrots, cucumber, tomatoes, and broccoli, if using, in a large serving bowl and drizzle about 1⁄2 cup of the dressing on top, or more if desired. Toss the salad and serve.
Yield: Serves 4 to 6; with about 2 cups of dressing, there’s enough for a few more salads
Make Ahead: The Japanese carrot-ginger dressing lasts in the fridge for at least a week, so that’s why this is a recipe for a big batch, more than double what you would use for a salad for a family of four or so. Might as well make it worthwhile to rev up the food processor, right? The salad part is just a suggestion—use whatever lettuce and veggies your family is into.
What the Kids Can Do: Did you know you can peel ginger with a teaspoon? It’s true—the skin is very thin, and if you take a teaspoon and turn the bowl part in toward the ginger and scrape away with the edge of the spoon, it will take the skin right off quickly. A spoon can get into those creases and crevices of the ginger better than a regular vegetable peeler. This task can safely keep a young sous chef busy for a while. Kids can also measure and dump things for the dressing into the food processor. And they can assemble the salad.
*KosherEye Note: such as Eden Organic, Circle K, parve
Recipes: Salad, Vegetable, Japanese, Parve, Kosher