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Vegan East Asian Recipes
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Japanese Salad Dressing
From: Rebecca Grohall

Martha Stewart had a segment on japanese cooking, today, both of these recipes look wonderful and I thought I would pass them along.

The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a quarter-teaspoon of sesame oil.
Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots.

Makes 1 cup

  • 3/4 cup red miso
  • 3 tablespoons sugar
  • 3 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons hot water
  • 2 teaspoons light soy sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/2 head iceberg lettuce, torn
  • 1 carrot, thinly sliced
In a small bowl, combine miso and sugar.
Add mirin, water, soy sauce, sesame oil, and sesame seeds.
Stir until well blended.
Serve over lettuce and carrot slices.
Toss to combine.