Sliced Onion Salad with Japanese Style Vinaigrette

Updated: Jul 1

This aromatic salad is perfect on a hot summer day. It also goes well with Japanese beer!



Ingredients for 4:


Sweet onion 1

Celery 4 stalks

Carrot 1

Cilantro leaves 6-8 leaves (for garnish)

Roasted sesame 1/2 teaspoon (for garnish)


Dressing:

Sesame oil 1 tablespoon

Canola oil 2 tablespoons

Low sodium soy sauce 1 tablespoon

Black vinegar 2 tablespoons (or white vinegar or rice vinegar)

Ponzu* 1 tablespoon

Maple syrup 1 teaspoon (or sugar)

  1. Prepare a medium sized bowl and fill it with water.

  2. Using a mandoline slicer, slice onion and add it to the bowl of water. This process is important and will get rid of sharpness of onion. After 5 minutes, take the onion slices out of water and place them in a large mixing bowl.

  3. With a mandoline, slice carrot and celery into about 3 inches long strips. Place them in to the mixing bowl (without water) with onion.

  4. To make dressing, combine all the dressing ingredients in a small bowl and whisk it well.

  5. Pour dressing over sliced vegetables and mix it well. Serve it on to a plate and garnish with cilantro leaves and roasted sesame. It is best to be cooled in a refrigerator for at least 30 mins before serving.


*Ponzu is a yuzu flavored citrus sauce. It is widely available at regular grocery stores but if you cannot find it, try online.


Watch directional video here.