Recipe of Japanese Vegetable Salad - Food Recipes

* Exported from MasterCook Buster * Japanese Vegetable Salad

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

Ingredients - 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. kitpath@earthlink.net - - - - - - - - - - - - - - - - - -