Japanese Vegetable Salad

* Exported from MasterCook Buster *

Japanese Vegetable Salad

Recipe By : ChannelA: Asian channel online
Serving Size : 2 Preparation Time :
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***THE RAW***
1 cup romaine lettuce -- shredded
1/2 cucumber -- peeled
and sliced into rounds
1/4 cup shredded carrot
1 japanese tomato -- sliced in quarters
OR substitute roma tomato
***THE COOKED***
1/2 cup steamed broccoli
1/2 cup steamed snow pea pods
***MISO-CARROT DRESSING***
3 tablespoons white miso
1/2 teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons shredded carrot

1. Mix dressing ingredients well. Refrigerate up to 1 hour before using.

2. Steam the broccoli and snow peas until they have turned a bright, vivid
green (about 8 minutes). They should still have a crunch to them. Run under
cold water to stop the cooking process.

3. Toss all the vegetables in a large bowl. Spoon miso dressing on top and
toss well. Salad will keep up to 24 hours in the refrigerator.

Channel A Recipe Index: Sumptuous Summer Salads


Notes: * A Japanese tomato looks like a large, deep red Roma tomato with a
greyish blush to the skin. It is in season only a short time in the summer
and can likely be found at your local farmers' market.

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