Lemon-Ginger Dressing on Root Salad

Solution to Sushi Cravings


This is a predominantly root-based salad that I made while craving sushi, so the influences are obvious. It's best if left to marinate overnight, and keeps well.

The ingredients are widely available in the San Francisco Bay Area, but they may not be so easily available in communities which don't have a strong Japanese presence. If you can't find them, I think that you could somewhat approximate the light flavor by substituting white wine vinegar for the rice wine vinegar, and just leaving out the wasabi.

Dressing

Whisk all of the ingredients together and allow to macerate for at least fifteen minutes and preferably longer, especially if the lemon isn't quite ripe; this can be made beforehand and used as a general vinaigrette if you like, but it's not necessary as long as you let the entire salad marinate.

Note: I use very light oil in my vinaigrettes, since I have a taste for vinegar and I'm trying to reduce fat. If you want to adjust to more standard (usually 3:1 oil:vinegar!) ratios, don't use just sesame oil; instead, add a mild oil like canola or peanut. Walnut oil might be nice, though it may increase the nut factor intolerably. Even though I like to put olive oil in everything, I don't think it would blend well in this one unless you used a low grade.

As this recipe stands, it's very flavorful and has a very low fat content and ratio.

Vegetables

All of these are optional, proportions are optional.

Mix whatever vegetables you prefer and marinate in dressing for as long as possible before eating. It's best if left overnight, but it can be eaten right away, though it won't taste nearly as good then. Making it at the beginning of the dinner process and allowing it to sit in the refrigerator while the rest of dinner is usually long enough for the flavors to have married enough for the first pass.

Fillips/garnishes: You can garnish with sprigs of cilantro, or fancy garnishes of curled carrots or green onions; toasted sesame seeds sprinkled over the top wouldn't be a bad addition.

Possible vegetable additions/substitutions:

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Lemon-Ginger Dressing on Root Salad / Gretchen / Flick Inc / © Copyright April 15, 1997 Gretchen
Last modified: April 15, 1997 / gretchen@flick.com