Japanese Salad for 2 (Low Carb) Recipe

Name: Japanese Salad for 2 (Low Carb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shelled tail on shrimp; 1 ½ tablespoons tempura batter; 1 tablespoon water; oil (for frying); ½ cup baby bok choy; ½ cup curly endive lettuce; 6 snow peas, slivered; 1 radish, slivered lengthwise; ½ teaspoon crushed garlic; ¼ teaspoon wasabi or 2 tablespoons soy sauce; 2 tablespoons miso; 1 teaspoon water; ½ teaspoon rice wine vinegar; ½ teaspoon brown sugar

Servings: persons

6 shelled tail on shrimp
1 ½ tablespoons tempura batter
1 tablespoon water
oil (for frying)
½ cup baby bok choy
½ cup curly endive lettuce
6 snow peas, slivered
1 radish, slivered lengthwise
½ teaspoon crushed garlic
¼ teaspoon wasabi or 2 tablespoons soy sauce
2 tablespoons miso
1 teaspoon water
½ teaspoon rice wine vinegar
½ teaspoon brown sugar

1
Sauce.
2
mix together garlic, wasabi, soy sauce, miso, water, vinegar & Sugar - set aside.
3
tear your endive and bok choy leaves only into bite size pieces.
4
sliver snow peas and raidsh lengthwise.
5
Feel free to add any other crunchy vegetables such as cucumber or water chestnuts.
6
set aside.
7
Heat oil.
8
prepare tempura batter like thick pancake mix.
9
generously coat shirmp - fry in hot oil until nicely golden brown - remove from oil and let sit on paper towel while you plate the salad.
10
put salad in a pile or in a bowl.
11
place 3 shrimp on each pile.
12
remix sauce and spoon over salad and shrimp.
13
enjoy.

274

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 shelled tail on shrimp, 1 ½ tablespoons tempura batter, 1 tablespoon water, oil (for frying), and more.

Yes, Japanese Salad for 2 (Low Carb) 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.

Japanese Salad for 2 (Low Carb)

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