Japanese Mixed Salad With Sambaizu Dressing
This salad is a fantastic mix of flavors, textures, and colors. The dressing alone is worth making it just to taste it!
- 1/2 daikon root
- 2 young carrots
- 2 crisp lettuce hearts
- 2 green celery stalks
- 2 thick slices lean cooked ham weighing about 8 oz each
for the sambai zu dressing:
- 2 tbsp Japanese light soy sauce
- 2 tbsp Japanese rice vinegar or cider vinegar, see method
- 6 tbsp sunflower oil
- salt and freshly ground pepper
- Trim and peel the vegetables, wash and drain well. Tear the larger lettuce leaves into small pieces.
- Use a mandoline cutter or food processor to slice the daikon root and carrot into wafer-thin rounds and the celery into very thin pieces cutting across the stalk.
- Mix all these in a large bowl. Cut the ham into strips.
- Make the dressing: mix 2 pinches of salt, a little freshly ground pepper, the soy sauce and the vinegar in a bowl. If using cider vinegar, use 1 1/2 tbsp and add 1/2 tbsp of cold water and a generous pinch of caster sugar.
- Keep beating with a balloon whisk as you gradually add the oil to form an emulsion.
- Add this dressing to the salad and mix well; transfer to individual plates and place four ham strips on top of each serving.
Calories: 285 kcal
Carbohydrates: 13 g
Protein: 7 g
Saturated Fat: 3 g
Cholesterol: 9 mg
Sodium: 728 mg
Potassium: 638 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 6457 IU
Vitamin C: 19 mg
Calcium: 74 mg
Iron: 2 mg