Japanese Salad

This recipe was given many, many years ago to my mom by her friend and former neighbour, Carol Barton. Carol was an excellent cook and also an excellent sleuth when it came to finding terrific recipes. The friendly jesture of sharing a tasty, tried-and-true recipe is a custom that happily endures to this day!

The recommended dressing for this salad is Toshi’sTeriyaki Grill Japanese Salad Dressing, which Carol was able to wrangle from the original owners of the iconic Seattle teriyaki joint, by her sheer volume of patronage. - Anna

Serves 8


  • 1 head iceberg lettuce (you can easily substitute savoy cabbage)
  • 6 green onions, thinly sliced
  • 1 pkg top ramen noodles, broken into pieces while still in the bag, discard seasoning packet
  • 2 - 3 Tbsp butter, grapeseed or canola oil
  • 1 cup cooked baby shrimp or cooked, chopped chicken
  • ½ cup sliced almonds
  • 2 Tbsp sesame seeds


  • ½ cup un-seasoned rice wine vinegar
  • ½ cup grapeseed oil (you can use another oil, but it should be fairly neutral in flavour)
  • 1 tsp La Tourangelle toasted sesame oil
  • ½ tsp Taste #5 Original Umami Paste (substitutions: anchovy paste or Taste #5 Nobu Vegetarian Umami Paste)
  • 2 Tbsp sugar
  • 1 tsp salt
  • ½ tsp white pepper

Cut the head of lettuce in quarters and cut out the core. Slice thinly. If using savoy cabbage, cut in half lengthwise and slice thinly. Add the green onions. You can cover this and set aside in the fridge up to a few hours.

Whisk all of the dressing ingredients together very well and keep in the refigerator until ready to use. It will keep up to a week.

Heat butter or oil in a frying pan over medium-high heat. Brown the ramen noodles until they just begin to turn golden. Remove and let cool.

Toss the greens, ramen noodles, shrimp or chicken, almonds, and sesame seeds together. Pour half of the dressing over top and toss to coat well. Add more dressing and toss as needed.

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