Ingredients with Measurements:
- 4 cups of Nozawana leaves, washed and chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of sliced red onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of toasted sesame seeds
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of grated ginger
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Mixing bowl
- Whisk
- Salad tongs
Step-by-Step Instructions:
1. In a mixing bowl, combine the chopped Nozawana leaves, cherry tomatoes, sliced red onions, chopped parsley, chopped mint, and toasted sesame seeds.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, vegetable oil, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently with salad tongs until the salad is evenly coated.
4. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 14g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 370mg
Total carbohydrate: 11g
Dietary fiber: 3g
Total sugars: 6g
Protein: 4g
Substitutions for ingredients:
- Nozawana leaves can be substituted with any leafy green such as spinach or arugula.
- Cherry tomatoes can be substituted with any type of tomato.
- Red onions can be substituted with shallots or green onions.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Vegetable oil can be substituted with olive oil or avocado oil.
Variations:
- Add sliced cucumbers or shredded carrots for extra crunch.
- Add cooked shrimp or chicken for added protein.
- Top with sliced avocado or crumbled feta cheese for added flavor.
Tips and Tricks:
- To toast sesame seeds, heat a dry skillet over medium heat and add the sesame seeds. Cook, stirring frequently, until the seeds are golden brown and fragrant.
- Make the dressing ahead of time and store in the refrigerator for up to 1 week.
- Use salad tongs to gently toss the salad to prevent the delicate Nozawana leaves from wilting.
Storage Instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This salad is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional sesame seeds and chopped herbs.
Garnishes:
- Additional toasted sesame seeds
- Chopped fresh herbs such as parsley or mint
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed rice or quinoa
- Grilled vegetables such as zucchini or eggplant
Troubleshooting Advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food Safety Advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food History:
Nozawana is a type of leafy green vegetable that is native to Japan. It is commonly used in Japanese cuisine, particularly in pickling and salads.
Flavor Profiles:
This salad has a refreshing and tangy flavor from the rice vinegar and soy sauce dressing, with a nutty crunch from the toasted sesame seeds.
Serving Suggestions:
This salad is perfect as a light lunch or dinner, or as a side dish for a larger meal.
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Region: Japanese