Japanese vegan salad & dressings is my absolute favorite!!!!!
Especially when the summer is here, I make this salad over and over again.
My picky kids eat a lot of veggies with this dressing, so I call it as a magical dressing. haha
This Japanese vegan dressing recipe especially go with nuts and corn.
Be creative on what you paired with this dressing and let me know if you find any favorite combinations. I would love to try that with your suggestion!
<JAPANESE VEGAN DRESSING AND SALAD RECIPE>
<Prep time> 10 mins
<Cook time> 0mins
1 cup of canned corn
½ cups of diced cucumber
½ cups of diced carrot
6 cherry tomatoes
4 tbsp worth of grated onion( ½ onion)
2 tbsp worth of grated carrot (¼ of carrot)
4 tbsp of soy sauce
4 tbsp of rice vinegar without MSG
a clove of garlic
2 tbsp of sugar
1 ½ tbsp of tahini
6 tbsp of vegetable oil
1: In a blender, add onion, carrot, 4 tbsp of soy sauce, 4 tbsp of vinegar. a clove of garlic, 2 tbsp of sugar,1 ½ tbsp of tahini, and 6 tbsp of vegetable oil. Then blitz it up!
2; Chop cucumber into small dice.Do the same thing for the avocado , carrot and tomato.
Next, boil some fresh corn and remove the kernel from the cob or just use canned corn.
Assemble everything into the bowl. Lastly, add your favorite nuts.
3; Drizzle a generous amount of dressing and toss them together.
Serve them onto the plate. Ready to be enjoyed!
<Miwa's tips> ※Watch more on video!
・I’m sure you can use any vegetable you like, but I strongly recommend adding corn and nuts to bring more variety and texture. Jazz up any vegetables you like and enjoy!!
<Recommended side dish>
For dressing, store it in a air-tight container in the fridge for 7days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!