1/2 cup frozen corn, thawed, per person
1 egg, whisked with 1/2 tsp vinegar and salt and cooked as an omlete, per person
4 wonton skins brushed with oil, sprinkled with salt, cut into 1/4-inch strips, and baked at 300-degrees until golden
3 oz baked tofu or roasted meat, cut into 1/2-inch strips, per person
2 handfuls of lettuce or lettuce/shredded cabbage combination per person
Place the carrot, corn, egg, wonton skins, and protein in the bottom of your salad bowl. Layer the lettuce on top of the mix-ins. Drizzle the dressing down the sides of the bowl and toss. Serve immediately over sesame rice.
DRESSING (per person)
1 Tbsp mayonnaise
1 1/2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp rice vinegar
1 Tbsp sesame oil
Whisk dressing ingredients together. Toss with salad immediately prior to serving.
VEGAN NOTES: Use vegan mayonnaise in the dressing.
1/2 cup short grain calrose or sushi rice
1 Tbsp rice vinegar or mirin
2 tsp sesame oil
Cook the rice according to package or rice cooker directions. Fluff the cooked rice thoroughly by tossing it in a larger bowl with a wooden spoon. Whisk together the vinegar and oil. Toss into the rice. Sprinkle the rice with sesame seeds if you so desire. Black sesame seeds are very interesting.
© Katherine C. Otterstrom, June 2012