Asian dinners are quite popular, and I enjoy them myself. They are easy to make. The benefit for me is that I can easily stay away from dairy which is one of my intolerances. I made this recipe with lots of leftovers and fresh ingredients. It took about 15 minutes to put together and is for a serving of one. Feel free to double or quadruple this recipe for the number of people in your family. This recipe is vegetarian. If you want meat with this salad, try these recipes: Grilled Asian Chicken Thighs or Asian Beef Kebabs recipes.
Asian Salad Recipe
2 cups romaine lettuce or your favorite type of lettuce
1/4 cup cooked peas
3-4 cherry tomatoes (cut in half)
One larger piece of Kimochi (sliced in little pieces)
1/4 cup carrot shreds (purchased already shredded or shred yourself)
1 Tbsp red onion (cut into small pieces)
Shredded Nori for garnish (optional)
2 parts rice vinegar
1 part Olive Oil
1 Tbsp of Miso
Salt and Pepper to taste (optional)
Add the lettuce on the plate.
Take one of the Kimochi pieces and slice it into thin pieces. Add on top of the lettuce.
Cut the cherry tomatoes in half. Add to the top of the Kimochi and lettuce.
Then add cooked peas, tomatoes, shredded carrot, and red onion.
Add shredded Nori for garnish if you want.
That’s it! It’s so easy to make and perfect for a busy weeknight meal. Check out the finished dish.
If you want to print the recipe, here it is.
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