Updated: Mar 10
This vegan Japanese salad and dressings is my absolute favorite!!!!!
Especially when it's summer here, I make this salad over and over again.
My picky kids eat a lot of veggies with this dressing, so I call it a magical dressing, haha!
This vegan Japanese dressing recipe goes especially well with nuts and corn.
You can be creative with what you paired this dressing with and let me know if you find any favorite combinations. I would love to try out your suggestions!
<VEGAN JAPANESE DRESSING AND SALAD RECIPE>
<Prep time> 10 minutes
<Cook time> 0 minutes
1 cup canned corn
½ cup cucumber, diced
½ cup carrot, diced
6 cherry tomatoes
6 tablespoons vegetable oil
4 tablespoons onion, grated ( ½ onion)
4 tablespoons Soy sauce
4 tablespoons rice vinegar
2 tablespoons carrot, grated (¼ of carrot)
2 tablespoons sugar
1½ tablespoons tahini
1. In a blender add in the onions, carrots, soy sauce, vinegar, whole clove of garlic, sugar, tahini and vegetable oil. Blend completely.
2. Chop the cucumber into small dice. Do the same thing for the avocado, carrot and tomatoes. Next boil some fresh corn and remove the kernel from the cob or you can just use canned corn. Assemble everything into a bowl. Lastly, add in your favorite nuts.
3. Drizzle a generous amount of dressing on your salad and toss everything together. Serve on a plate. Now it's 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 in corn and nuts to bring more variety and texture to your salad. Use this dressing to jazz up any vegetables you like and enjoy!!
<Recommended side dish>
For dressing, store in an air-tight container in the fridge for up to 7days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
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