Japanese Salad made with Ponzu Dressing that is light, tangy, cold and crunchy with a bright, citrusy ponzu sauce. Don’t add the dressing until just before serving.
Japanese Salad with Ponzu Dressing
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Add the ponzu sauce, sesame oil, sesame seeds and salt. Whisk to incorporate the flavours.
Julienne and thinly slice the veggies
Pour half the dressing and toss to combine
Add more dressing to your liking after having tossed well the veggies
Finish by sprinkling the Salmon Furikake all-over.
Japanese Salad with Ponzu Dressing
Servings: 4 People
Ingredients
- ½ cup white Cabbage , shredded
- 125 gr Snow Peas , julienned diagonally into matchsticks
- 2 medium Carrots , julienned
- 2 Scallions , mostly the green part and julienned diagonally
- ½ Fennel , quartered and thinly sliced
- 80 ml Ponzu sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon White Sesame Seeds
- ½ teaspoon Salmon Furikake (Japanese seasoning)
- ½ teaspoon Sesame oil
- ½ teaspoon Sea Salt
Instructions
- Start by making the Ponzu dressing. In a medium glass bowl add the ponzu, sesame oil, sesame seeds and salt. Whisk to incorporate the flavours.
- For the Salad take a large bowl and add the cut veggies. Just before serving pour half the dressing and toss to combine. Add more dressing to your liking after having tossed well the veggies.
- Finish by sprinkling the Salmon Furikake all-over.
