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A Salad Dressing Twist, Green Tea Matcha Vinaigrette Dressing (With Japanese Bento Salad)

Japanese Salad With Matcha Dressing


For dressing:
1 tablespoon lemon juice
1/2 tablespoon white miso
1 teaspoon olive oil
1/2 teaspoon white wine vinegar
1/4 teaspoon matcha
Salt, to taste

For salad:
3 large romaine lettuce leaves, chiffonade
1/2 avocado, thinly sliced
1/2 daikon, shredded
1/2 carrot, shredded
3 red cabbage leaves, chiffonade
3 ounces marinated tofu, chopped


  1. To make the salad dressing: Whisk the lemon juice, miso, olive oil, and white wine vinegar together. Then whisk in the matcha. Add salt to taste.
  2. To assemble salad: Bundle the lettuce chiffonade in the center of a large plate. Divide the avocado, daikon, carrot, cabbage, and tofu over the lettuce in even sections. Serve the dressing in a small bowl on the side, and drizzle it over the salad to your liking.

Makes 1 main-course salad. 

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