Japanese Restaurant Salad Recipe

Name: Japanese Restaurant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-size carrots, peeled and cut into about 1-inch chunks; 1 piece (2-inches) fresh ginger, peeled and cut into disks; 1 shallot, minced, or 1/4 cup minced onion; 3 tablespoons unseasoned rice vinegar, or 1 1/2 tablespoons white wine vinegar; 1/4 cup canola, peanut, or vegetable oil; 1 tablespoon Asian (dark) sesame oil (see Notes); 1 teaspoon granulated sugar; 4 teaspoons miso paste (optional, but recommended); 2 teaspoons mirin (optional; see Notes); 6 to 7 cups thinly sliced romaine lettuce (about 1 1/2 heads lettuce or 2 hearts of romaine); 1/2 cup shredded peeled carrots; 1/2 cucumber (preferably seedless or English), peeled, cut in half lengthwise, and thinly sliced crosswise; Handful of cherry or grape tomatoes; 1 cup steamed tiny broccoli florets (optional)

Servings: persons

3 medium-size carrots, peeled and cut into about 1-inch chunks
1 piece (2-inches) fresh ginger, peeled and cut into disks
1 shallot, minced, or 1/4 cup minced onion
3 tablespoons unseasoned rice vinegar, or 1 1/2 tablespoons white wine vinegar
1/4 cup canola, peanut, or vegetable oil
1 tablespoon Asian (dark) sesame oil (see Notes)
1 teaspoon granulated sugar
4 teaspoons miso paste (optional, but recommended)
2 teaspoons mirin (optional; see Notes)
6 to 7 cups thinly sliced romaine lettuce (about 1 1/2 heads lettuce or 2 hearts of romaine)
1/2 cup shredded peeled carrots
1/2 cucumber (preferably seedless or English), peeled, cut in half lengthwise, and thinly sliced crosswise
Handful of cherry or grape tomatoes
1 cup steamed tiny broccoli florets (optional)

1
Make the Japanese carrot-ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with the metal blade.
2
Pulse until well combined.
3
Add the miso and mirin, if using, and 1/4 cup of water and puree until nicely blended and fairly smooth.
4
If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.
5
Make the salad: Place the lettuce, shredded carrots, cucumber, tomatoes, and broccoli, if using, in a large serving bowl and drizzle about 12 cup of the dressing on top, or more if desired.
6
Toss the salad and serve.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium-size carrots, peeled and cut into about 1-inch chunks, 1 piece (2-inches) fresh ginger, peeled and cut into disks, 1 shallot, minced, or 1/4 cup minced onion, 3 tablespoons unseasoned rice vinegar, or 1 1/2 tablespoons white wine vinegar, and more.

Yes, Japanese Restaurant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Japanese Restaurant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions