Asian-Style Vegetable Salad
Asian-Style Vegetable Salad
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  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) mirin
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 egg yolk
  • 1/2 cup (125 ml) oil
  • 2 teaspoons (10 ml) pickled ginger (for sushi), chopped
  • Salt and pepper
  • Preparation
  • In a bowl, combine the vinegar, mirin, mustard and egg yolk. Season with salt and pepper. Whisk in the oil in a thin stream. Add the ginger. Set aside.
  • In a bowl, combine the vegetables and mayonnaise. Adjust the seasoning.
  • Serve with fried pork.
  • Description
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