Japanese · Lunch
Mixed Greens with Sesame Dressing
Chilled mixed greens tossed with cucumber, carrot and radish in a toasted sesame dressing built from ground sesame seeds, soy sauce, rice vinegar and a touch of sugar. Finished with sesame seeds and scallion, this Japanese-style side salad is light, nutty and served cold.
$3
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
218Calories
7.2gProtein
15.3gFat
15.8gCarbs
5.1gSugar
5.6gFiber
832mgSodium
0mgChol
2.4gSat Fat
612mgPotassium
238mgCalcium
3.5mgIron
0mcgVitamin B12
26mgVitamin C
Goes well with
Japanese Beer (Pilsner style)
local
Yuzu Citrus Tea
international
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
herb-salt
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Wash the mixed greens, cucumber, carrot, radishes and scallion and pat dry with a towel. Arrange greens in a serving bowl.
2
Toast the sesame seeds in a small dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden brown and fragrant. Grind three-quarters of the toasted seeds in a mortar until coarsely crushed and oily.
3
Whisk the crushed sesame seeds with soy sauce, rice vinegar, sugar and sesame oil in a small bowl until glossy. Thinly slice the cucumber, carrot, radishes and scallion. Toss dressing with greens and vegetables until lightly coated.
4
Plate
Mound the salad on a plate and scatter the remaining whole sesame seeds and sliced scallion on top. Serve at once while cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g mixed greens (lettuce, spinach, watercress)
- 11 cucumber (about 50g)
- 11 carrot (about 25g)
- 44 radishes
- 4 tbsp4 tbsp sesame seeds, divided
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 22 scallion
