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Apple, Muscat and Fig Salad with Matcha Dressing

In this dressing, the matcha can be considered as a kind of herb. Its fresh green flavor complements the honey. The dressing flavor first imparts sweetness, followed by the slightly bitter sensation from the matcha, creating a balanced taste experience.

(per serving)

Ingredients (Serves 4)

Matcha powder
Matcha dressing
  • 1 t matcha powder
  • 3-4 t hot water
  • 5 t honey; e.g., acacia or mixed-flower honey
  • 6 T mayonnaise*1
  • 1 t Kikkoman Light Color Soy Sauce
  • 1 apple
  • 200 ml / 6-7 oz. water
  • 1 T lemon juice
  • 12-16 muscat or other green grapes
  • 2 fresh figs*2
  • Lettuce leaves
  • 10 g / 0.3 oz. roasted walnuts, coarsely chopped
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    To prepare the matcha dressing, in a small bowl first add the hot water to the matcha powder and mix until smooth with a cha-sen bamboo whisk or a mini whisk.

  2. 2

    Add the honey and whisk until smooth. Follow with the mayonnaise and the light color soy sauce; mix well. If the dressing is too thick, add a little warm water to adjust.

  3. 3

    Peel apple and cut into thin wedges. Soak the apple briefly in a bowl with 200 ml water and 1 T lemon juice to prevent discoloration. Drain and pat dry with a paper towel.

  4. 4

    Slice the grapes in half lengthwise. Slice the figs into thin wedges and tear the lettuce leaves into bite sizes.

  5. 5

    Lay out the lettuce leaves on a serving platter. Arrange the cut fruit on the lettuce. Sprinkle chopped walnuts, then drizzle the matcha dressing over the salad. Serve any extra dressing on the side.

  1. *1Use Japanese mayonnaise if available.
  2. *2Dried raisins and cranberries are a good substitute if fresh figs are unavailable. Adjust the ratio of fruit and lettuce to taste.

Recipe by Michiko Yamamoto

Vol. 33

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