<JAPANESE COLORFUL & FUN SALAD>

When you think of a Japanese salad recipe, what kind of flavor profile do you come up with??

Among the Japanese salad recipes, ginger soy-sauce dressing and sesame dressing are the most popular ones. In fact, I do make these two dressing often.

However, Japan loves to make fusion dishes as well!

Today's salad recipe is inspired by Mediterranean food.

This salad recipe is packed with a variety of flavors and textures like peppers, corn, tomatoes, avocado, celery, zucchini etc.

I'm using rice vinegar & soy-sauce in the dressing, so I named it Japanese colorful & fun salad.

My family just fell in love with this and we have been repeating this recipe so many times.

This salad is so refreshing. I especially want you to make it in the summer with summer seasonal vegetables!

Enjoy & have fun!

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< JAPANESE COLORFUL & FUN SALAD RECIPE>

＜Yield> 3 servings

<Prep time> 8 minutes

<Cook time> 0 minutes

<Ingredients>

1 tomato

1 pepper

1 corn

½ avocado

½ zucchini

¼ celery

¼ onion

Dressing

1½ tablespoons olive oil

1 tablespoon rice vinegar

1 tablespoon lemon juice

2 teaspoons Soy sauce

1 teaspoon honey / amazake

½ teaspoon salt

<Directions>

1. Chop all the vegetables into uniform small pieces. Try to cut them finely.

Mix the dressing as listed above.

2. Toss the chopped vegetables with the dressing. Adjust the taste with salt and lemon juice. Refrigerate for 30 minutes.

Serve it in a bowl and now it's ready to be enjoyed!

<Miwa’s tips>　

・To enjoy the textures, I recommend cutting the vegetables into small pieces. I chopped them all into about ½ inch dice.

・Feel free to add more lemon juice and salt to your preferred taste. I kept the dressing pretty mild since I made it for my kids. If you like more of a vinegary taste, definitely add more vinegar or lemon juice.

・You can swap out lemon juice for lime or yuzu.

・This salad needs to be chilled before you serve it. It will get a lot more flavorful and refreshing than eating it at room temperature.

・You can jazz up any veggie you want, but you cannot skip corn, tomatoes and celery!! haha. Olives and pickles would also perfectly incorporate into this salad.

<Recommended side dish>

TOMATO CHICKEN STEW WITH GARLIC RICE

Japanese Veggie curry

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

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<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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