Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Rainbow Textured Salad with Yuzu dressing
By: Rosie Fitzpatrick
Ingredients
- Water chestnuts
- 1 cucumber diced
- 3 crisp radishes thinly sliced
- 4 each of red and yellow baby tomatoes
- Half a red onion diced
- 1-2 mango cheeks
- 1 carrot finely diced
- Firm tofu cubed
- Finely cut dill
- 2 tablespoons yuzu juice
- 1 tablespoon rice vinegar (infused with sichuan pepper)
- 1 tablespoon soy sauce
- 1-2 teaspoons maple syrup
- Salt and pepper
- 1 teaspoon of sesame oil
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- VALCOM - WATER CHESTNUT SLICED
- LEE KUM KEE - PREMIUM SOY SAUCE
- ABC - SESAME OIL
Method
- Collect all the vegetable ingredients and mango and toss in a large bowl. Keep the vegetables cut small or as with the radishes finely sliced.
- To make yuzu dressing, mix the yuzu juice, rice vinegar, soy sauce, maple syrup and salt and pepper. Whisk together and slowly add the sesame oil. Set aside.
- Heat a grill or frying pan with a little oil and grill or fry tofu cubes until golden.
- Add the dressing and mix well with the salad ingredients. Lastly add the grilled tofu and sprinkle with a little dill for added pop of colour. Delicious and the many textures make this dish one to savour.
