Nuggets with Asian Garden Salad & Sesame Miso Dip
Ingredients
Rice vinegar 50ml
Mirin 20ml
Soy Sauce 20ml
Vegetable Oil 250ml
Sesame Oil 50ml
Garlic 1 clove
Shallot 1 tablespoon
Apple 1 tablespoon
Sugar 1/2 teaspoon
Pepper 1/4 teaspoon
Water 100ml
Washed Lettuce Mix 150gm
Crispy Rice Noodles 20gm
Cherry Tomatoes 10pc
Edamame 50gm
Sunflower Sprouts 50gm
Crispy Garlic 20gm
Mayonnaise (Japanese/Kewpie) 200ml
White Miso 1 tablespoon
Sesame Oil 1 tablespoon
Garlic Powder 1/2 teaspoon
Sesame Seeds 1 teaspoon
Lemon Juice/Rice Vinegar 1/2 teaspoon
How to do
1. For Vinaigrette:
Combine all ingredients in a blender or food processor and blend until emulsified Taste adjust salt and pepper if desired
2. Salad: Toss lettuce, edamame, sprouts and tomatoes with 75ml vinaigrette Top with crispy garlic and rice noodles
3. For Dip: Whisk together all ingredients in a bowl. Top with additional sesame seeds before serving. Both can keep in refrigerator for up to 1 week. Enjoy!
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