Celery and Wakame Salad with Miso Dressing (Sumiso Ae)

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

‘Nuta’ is a type of Japanese vinegared dish that is dressed with sweet miso sauce. Most commonly Japanese Green Onions are used, but I have no option here in Melbourne but to use Spring Onions. Seafood such as Octopus, Squid and Clams are popular addition to ‘Nuta’. Today I used Squid Tentacles, but my favourite is Octopus Tentacles, that is too hard to find where I leave.

Sanbaizu 三杯酢 literally means “3 cup vinegar”. In general, it’s known as a type of sweet sour dressing in Japan.

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

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

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

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

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 wanted to make a simple, but delicious salad, and I did.Adding the seasoning ingredients in the order of soy sauce, sesame oil, vinegar, allows the soy sauce to blend into the natto and maintains the flavor of the vinegar. Recipe by Akai denwa

I love salad with mizuna greens, but my sons don't like sour dressing. That's how I came up with this way to eat them without a tartdressing.Be sure to remove excess water from the mizuna greens. Toss with the dressing before serving. Recipe by Harukomachi

I love salad.I tried out this easy recipe with ingredients on hand, so I could plenty of salad.Since the cabbage tends to get watery, mix in the dressing right before serving. Recipe by Kokoa77

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*

It’s a light side dish and goes well with pork cutlet.

When my daughter was small, she would only eat raw vegetables with this dressing. It's also good on warmed cooked vegetables!Sesame Dressing (for my son Kuu-chan) -is my son's favorite.You can omit the spices if you prefer.Please try making this with "Setsumika's" Vinegar Onions. The onions are finely chopped, and the vinegar is used alsoMake just a small quantity and use it up the same day. For an easy to make amount. total calories - 524 kcal. Recipe by Team yokin

This came to me when I was nibbling on a cucumber after taking a bath, because I didn't have any dessert on hand.Just chill it very well in the refrigerator!!Slice the cucumbers very thinly.Use whatever ponzu sauce you like, but I recommend one that has yuzu in it. It's really good.If you are using regular ponzu sauce, you may want to add a little sugar. For 2 servings. Recipe by Ponzu shokunin nao

Tomato salad tastes delicious with Japanese dressing.For people who don't like raw onion, you can either finely chop the onion and soak it in water or leave it out altogether.Feel free to replace the parsley with finely chopped shiso leaves. It tastes delicious. Recipe by Stylish Mama

This dish was born in Hokkaido. You don't see it as much at restaurants anymore... but I thought it should be easy to make at home.After some research, I came up with an easy sesame dressing!This is a delicious dish on its own, and looks healthy too. Why not make it for your kids, or for a potluck party?If you think the dressing is too sweet, use less sugar.You can make a lot of this salad and store it for later, but it's easy so you can make it as you need it. Serving individual portions makes it easier to eat. I recommend this for lunch.If you add spice with doubanjiang or yangnyumjang, you can quickly transform it into a spice-touced dish. Recipe by Upi

You can eat a lot of vegetables with this dressing. It's my family's favorite.The key to making a delicious salad is to squeeze the excess water out from the vegetable completely. Please mix in the dressing right before eating. Recipe by Heartful Kitchen Rei

When I was busy I made this quickly and had it as an appetizer.If the lettuce strips are too big, it will be difficult to eat, so shred finely. Mix well so there are no mustard lumps. Recipe by putimiko

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

I made a healthy and simple salad using my favorite soybeans.Pour the dressing over the soybeans while they're still piping hot.I used about 150 g of cooked soybeans this time, but you can go up to about 200 g.Adjust the amount of honey to taste. This salad tastes better if it's a bit on the sweet side. For about 3 servings. Recipe by Poron526

You may choose tuna salad or any other kinds of ingredients to replace the crab stick

北海道ではお馴染みの“ラーサラ”。より簡単なタレで御自宅でも！暑い季節は酒肴の一品にこんなメニューがウレシイねっ！

A flavorful take on a classic Vietnamese lunch: Chicken Cabbage Salad and Congee. This easy recipe is the one of the best ways to use a whole chicken, and the combination between hot congee and cold salad is just so satisfying!

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

Need to eat something healthy yet tasty? Might try this easy recipe. Asian inspired beef sliced salad with sesame oil and sesame sprinkle.

“Shiraae” is a salad dressed with ground white sesame seeds, miso and Tofu, which goes well with white wine. Bon appetite!#Japanese #healthy #miso #tofu

So Chinese Chicken Salad was invented in an era in our culinary timeline in which anything that had soy sauce in it was considered Asian and everything Asian was thought to be Chinese.Its now somewhat politically incorrect and obsolete title aside, the reason it's still served in restaurants all over the country today is that, well, it's yummy.To make a super easy weeknight meal, buy yourself a packet of mixed salad greens, some of those La Choy Fried Chow Mein Noodles, a rotisserie chicken, green onions and cilantro, maybe some bean sprouts if you're so inclined, come home, take 10 minutes to make the dressing, throw everything together in a big mixing bowl, toss, and enjoy a light, healthful and delicious dinner!