This Japanese Salad Bowl recipe is really more about assembling than cooking which is fine by me. It’s nice to have a healthy and simple recipe to pull together for dinner.
The dressing is a copy of the salad dressing that you normally find at a Japanese restaurant. I give more details about the dressing in my Carrot Ginger Dressing post.
If you need something a little heartier, then you can easy add avocado slices or cooked chicken.
Japanese Salad Bowl
A colorful salad bowl filled with noodles, carrots, edamame and a Japanese inspired Carrot Ginger Dressing.
Servings: 1 servings
Calories: 983kcal
Ingredients
- 1 cup Baby Lettuce Mix
- 1/2 cup Frozen Shelled Edamame cooked (AIP Reintriduction, optional)
- 1/4 cup Carrots shredded
- 1/4 cup Cucumber shredded
- 1 cup Rice Noodles cooked (Sweet Potato Starch Noodles make a good substitute)
- 1/2 cup Carrot Ginger Dressing
Instructions
- In a bowl, combine the lettuce, edamame, carrots, cucumber and rice noodles in a bowl.
- Toss with the dressing and then serve immediately.
Nutrition
Serving: 1serving | Calories: 983kcal | Carbohydrates: 211g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 465mg | Potassium: 658mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5731IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 4mg
Beth,
I can’t wait to try this salad & dressing.
The finished salad looks so beautiful.
I’m so glad you included the photos to show how thinly to prepare the vegetables. Do you have any hints about the vegetable prep. Would you use a mandolin or just a sharp knife?
Thanks,
L.
Mandolin would be easier but it can be done with a knife if you have a steady hand. Good luck and enjoy!
Trying new foods was always encouraged. This is one of the reasons a why. It’s healthy and delicious.
Trying new foods was always encouraged. This is a good thing. This is very good. Yum.