Prize Winning Japanese Salad Recipes

PRIZE WINNING BEAN SALAD

Steps:

• In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
• In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
• Combine remaining in large bowl, mix well.
• Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
• Tastes best if made the night before and refrigerated for several hours for flavours to blend.

PRIZE-WINNING JAPANESE SALAD RECIPE

Steps:

• Put all vegetables in large bowl, chill in fridge 1 hour Add raw noodles, almonds & seeds to veg. mixture. Combine dressing ingred., add to salad & toss.

JAPANESE-STYLE RICE SALAD

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
• Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
• Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
• Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

PRIZE WINNING POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender.
• Drain potatoes and cut cup but not too small.
• Cook, peel and cut up hard boiled eggs.
• Chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
• Add enough Miracle Whip to moisten.
• Add horseradish and pepper.
• Lastly, add still frozen green peas just 5 to 10 minutes prior to serving.