Asian Salad
Asian Salad
Get this quick and easy japanese recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Yield 1 serving
As seen on Real Girl's Kitchen
Ingredients
  • Miso Dressing:
  • 3 tablespoons of Miso paste
  • ¼ cup Shallots, chopped
  • 1 tablespoon of Ginger, chopped
  • 1 tablespoon of Soy sauce
  • 1 teapsoon of Brown sugar
  • Juice of one Lemon
  • 1 large Garlic clove, chopped
  • ½ teaspoon of Chilli garlic paste
  • ½ teaspoon of Black pepper
  • 3 tablespoons of Rice wine vinegar
  • ½ cup of Peanut oil
  • Salad:
  • 1 cup Shredded Carrots
  • 1 cup Blanch Broccoli
  • 2 Green Onions, sliced long ways and cut in 2 in strips
  • 3 cups Baby Greens
Method

Add all ingredients, except peanut oil, into a blender. Mix well. Slowly pour in peanut oil. Can be stored in the refrigerator for 2 weeks

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