Wedge Salad with Curry-Soy Sauce Dressing
Soy sauce connects all dressing ingredients, brings out the spiciness and distinctive aromas of curry powder and ginger, and adds depth to the overall flavor. The texture of fresh grated apple defines this enjoyable fusion dressing.
Ingredients (Serves 3-4)
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1/2 medium apple, peeled, cored, grated and strained for total 90 ml / 3/8 C
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1 t lemon juice
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1 1/2 T Kikkoman Soy Sauce
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1 T grated ginger
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1/2 t curry powder
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200 ml / 5/6 C mayonnaise
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1-2 t honey, optional
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Iceberg lettuce, cut into small wedges
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Boiled potatoes, peeled and cut in round slices
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Boiled kidney beans
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Boiled garbanzo beans (chickpeas)
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Boiled green beans, cut in bite-sized pieces
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Cherry tomatoes
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Avocado, sliced
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Raisins
- * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Grate the peeled and cored apple* into a bowl, add the lemon juice and mix. Place the grated apple in a fine strainer and drain slightly for 1 to 2 minutes without pressing. Set the juice aside.
-
2
Spoon the grated apple into a bowl with the remaining dressing ingredients, except for the honey. Mix well using a whisk.
-
3
Adjust the thickness of the dressing: if too thick, add the strained juice from Step 1; if too thin, add mayonnaise. To adjust the flavor, add more curry powder and/or honey, depending on taste preferences.
-
4
To serve the salads, arrange the lettuce wedges on individual plates. Alongside the wedges, portion out the potatoes, beans, cherry tomatoes and avocado. Sprinkle raisins on top, drizzle with the dressing and serve with extra dressing on the side.
- *Here, the apple is grated using a Japanese grater. Please see Fundamentals 101 article to read about grating.
Recipe by Michiko Yamamoto
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