Japanese vegetable salad

 
                          Japanese Vegetable Salad
 
 Recipe By     : ChannelA: Asian channel online
 Serving Size  : 2    Preparation Time :
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***THE RAW***
    1      cup           romaine lettuce -- shredded
      1/2                cucumber -- peeled
                         and sliced into rounds
      1/4  cup           shredded carrot
    1                    japanese tomato -- sliced in quarters
                         OR substitute roma tomato
                         ***THE COOKED***
      1/2  cup           steamed broccoli
      1/2  cup           steamed snow pea pods
                         ***MISO-CARROT DRESSING***
    3      tablespoons   white miso
      1/2  teaspoon      sugar
    1      tablespoon    rice vinegar
    2      tablespoons   shredded carrot
 
 1. Mix dressing ingredients well. Refrigerate up to 1 hour before using.
 
 2. Steam the broccoli and snow peas until they have turned a bright, vivid
 green (about 8 minutes). They should still have a crunch to them. Run under
 cold water to stop the cooking process.
 
 3. Toss all the vegetables in a large bowl. Spoon miso dressing on top and
 toss well. Salad will keep up to 24 hours in the refrigerator.
 
 Channel A Recipe Index: Sumptuous Summer Salads
 
 
 Notes: * A Japanese tomato looks like a large, deep red Roma tomato with a
 greyish blush to the skin. It is in season only a short time in the summer
 and can likely be found at your local farmers' market.
 
 kitpath@earthlink.net
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