Japanese Lettuce Salad & Dressing

Japanese Lettuce Salad With Ginger Dressing

Serves 12

2 heads Boston or Bibb lettuce, washed, dried and torn into bite-size pieces
1 large carrot, peeled and coarsely grated
1 cup shredded purple cabbage, optional
sesame seeds, optional

Dressing:

¼ cup peeled and minced fresh ginger
¾ cup stringed and minced celery
½ cup minced onion
¼ cup rice vinegar
2 T. fresh lemon juice
2 T. + 2 t. soy sauce
2 T. tomato paste
2 t. sugar, or to taste
1/3 cup water
½ cup vegetable oil

1. Place lettuce, carrot and shredded cabbage in a large bowl.
2. Place all of the dressing ingredients in a blender or food processor. Blend until smooth. Taste and add salt and freshly ground pepper to taste. Garnish with sesame seeds.
3. Keeps well in the refrigerate in a glass bottle or jar, tightly sealed. Shake before using.

(Recipe adapted from Jean Yueh’s Sushi Workshop)