Because of its tart, salty, and fresh flavors, Umeboshi Vinegar is typically used as a seasoning and as an ingredient in Various Japanese cooking, such as salad dressings, marinades, pickles, vegetables, dips, and beverages. In this article, we would like to show you how to make a delicious Salad that you can enjoy even in winter with Umeboshi Vinegar Dressing.
Umeboshi Vinegar or Ume Plum Vinegar itself is the juice extracted when making umeboshi. Umeboshi Vinegar is rich in organic acids such as citric acid, malic acid, polyphenol, and more that can bring so many health benefits to your daily life. Make sure you check our following article to know more detail about Umeboshi Vinegar and How to Use it below:
Winter Salad with Umeboshi Vinegar and Ginger Dressing Recipe
Salad is usually made with raw vegetables, that people assume it is best to consume during summer or spring. Here, in this article, we would like to show you how to make a salad that is suitable to consume even during winter or fall.
Winter salad with Umeboshi Vinegar and Ginger Dressings
Ingredients
Salad
- 2 cups grated carrots (you can use orange carrot only or mix with purple carrot, based on your preference)
- 1 cup Brussel Sprouts (thinly sliced)
- 1 cup mixed greens (you can use teh combination of baby kale, spinach, chard, etc. It is also possible to only use one kind of green)
- 1 Scallion or Green Onions (optional)
- appropriate amount of Sesame Seeds (for sprinkling over salad, you can also use Sunflower Seeds)
Umeboshi Vinegar with Ginger Dressing
- ⅓ cup avocado oil
- ⅓ cup rice wine
- 3 tbsp Umeboshi Vinegar (white or red based on your preference)
- 1 tbsp maple syrup
- ⅓ cup lime juice
- 2 tbsp water
- ¾ teaspoon seasalt
- ½ tbsp Grated Fresh Ginger
Instructions
- Put all of the dressing ingredients in a mason jar, cover the lid and shake to mix it well. Set aside to rest while you slice the vegetables.
- Rinse and Slice each Brussel Sprout thinly. Also rinse and slice mixed greens your preference size (recommended not too thin, but also not too thick).
- Place brussel sprout and mixed greens in a bowl along with the grated carrots and scallion.
- Pour about 1/2 cup (120ml) of the dressing over the salad and toss gently to combine. Sprinkle with sesame seeds (or sunflower seeds) and serve.
- You will have extra dressing. You could either double the salad or store the extra in the refrigerator. It will last for a week or so and pour it over roasted vegetables or another salad.
Another Umeboshi Vinegar Recipes
There are a lot more dishes and salad variations you can make using Umeboshi Vinegar, and they are all amazingly refreshing and delicious! Check our recommended recipes in these articles below:
Recommended Umeboshi Vinegar Product
In Kawashima The Japanstore, we sell white umeboshi vinegar and red umeboshi vinegar. White Umeboshi vinegar is the first batch of vinegar that emerges from pickled umeboshi (plums). And the “red umezu” is red vinegar with its colors deriving from red perilla leaves. You can check our umeboshi vinegar products below:
