Note: When buying head lettuce look for the heaviest ones.
Submerge cut lettuce in cold water.
Remove lettuce and place into a strainer.
Do not shake water off of the lettuce.
Cover lettuce and place into fridge for a few hours or overnight.
Gather and measure dressing ingredients.
Peel ginger & rinse off green onion.
Squeeze lemon for juice.
Rough chop ginger and green onion; place into a blender.
Place all dressing ingredients into the blender.
Run the blender to puree ingredients.
Pour dressing into a bowl.
Cover bowl and place into the fridge.
Cut carrot into thin slices.
Can also use a hand grater or the slicing blade in your food processor.
Slice red cabbage thin.
Place carrot & cabbage into bowl w/ ice water.
Let crisp up in the fridge for a couple hours.
To serve Salad:
Place a handful of lettuce into a bowl.
Sprinkle with carrots and cabbage.
Drizzle some dressing over the salad.
Garnish with sliced green onion and sesame seeds,
Cucumber & avocado can be added if you like.
New Taste Thinking:
I received a request, or maybe a challenge, from a lovely young woman (daughter) to recreate the salad that is served at her favorite sushi bar. This is a typical salad that you can find at many sushi bars. I would imagine that the recipe is a little different in each one. It took a few attempts to get it just right and I am now very happy with the results. I think that she will be happy also. The salad made a healthy, delicious dinner with the addition of cucumber, avocado and a couple of grilled shrimp.
