This is a healthy salad which uses Aburaage (deep fried tofu) as croutons. Aburaage can be found in Japanese or Asian Supermarkets sold in the frozen food section if not sold fresh. The Japanese-style dressing goes well with any other salads.

The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping. To make this salad healthier, I used crispy aburaage with seasonings instead.After jullienning the daikon soak in water and you will have very fresh and crispy daikon.Frying with sesame oil adds a nice flavour to the aburaage. If you season the aburaage with soy sauce and mirin, it gives a deeper taste. For the salad toppings, I recommend salad cress or shredded bonito. Recipe by Cha-miru

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

Tart, tangy, mellow, fruity and intense - It all came in the form of one recipe. An incredibly simple salad with supremely flavorful ginger-lemon dressing; you'll love how nicely the dressing rounds off the salad and want more just for a lick.

I wanted to enjoy the taste of the salad served at Jojoen restaurants, using familiar ingredients.I reduced the amount of oil in this dressing and added vinegar instead to make it healthy.-The salad dressing served at Jojoen restaurants do not contain vinegar.Drain your vegetables well. The key is the Ajinomoto seasoning powder. Recipe by 916banana

I had a craving for mizuna, so I made this salad with the tuna that was on sale.If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs

My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

So very good