This salad happens to be my older son’s favorite part of dinner at any Japanese restaurant. It’s a great change of pace from the usual vinaigrette and a perfect companion to any Asian dish.

The thick dressing also makes a great topping for steamed or roasted veggies like broccoli, asparagus, sugar snap peas, green beans, or cauliflower and is a nice dunk for raw veggies, too. You might sauté some tofu or chicken, mound it on hot rice, and spoon the dressing on top—that to me is comfort food.  The salad will serve 4 to 6, but there will be dressing left over to use later in the week.

See Also

Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing

Sesame Honey Quinoa and Carrot Salad with Sliced Avocado

Modern Greek Salad