Tomato Salad with Japanese Ponzu Dressing [Calling Give-away Winners]

Tomato Salad

Overdosed on protein during year end celebrations, it is time to let my body take a break before Chinese New Year feast. Talking about Chinese New Year, it is going to be special one as we are going to meet my youngest sister, her hubby and cutey nephew flying back all the way from New York! This is the first thing that I really looking forward to in year 2012. Year 2012 is a year full of excitements for me and my family, with many new experiences awaiting ahead.

Now, let me share with you this simple ponzu (ポン酢) dressing first. Ponzu is a citrus-based dressing or dip that is very common in Japanese households. I like it as dressing for salad, and dipping sauce for meat and seafood dishes.

50 ml soy sauce
50 ml lime/lemon juice (or other citrus)
15 ml rice vinegar
50 ml dashi stock plus extra

Bring together all ingredients in a bowl, mix and taste. Add in extra dashi stock if desired.

Cook's note:
To make this salad, toss sliced tomato and onion with some dressing. Arrange salad on serving plate, drizzle some dressing over the surface. Some olive oil may be added if desired.


Alright, now..... the winner part. Congrats to the winners and big THANK YOU for all participants, please stay-tune for another give-away in really near future. Instead of letting my boy draw the winner I used this online program from, winners are Wendy Ee and Alice.

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Comments :

4 comments to “Tomato Salad with Japanese Ponzu Dressing [Calling Give-away Winners]”
Anh said...

Nice, and simple! This would be excellent with my home-grown tomatoes.

Supriya.P said...

The photographs in the entire blog is clear and crisp like your color selection in food compiling

Mary Bergfeld said...

Your salad looks so refreshing. I am new to your blog so I took some time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. Have a wonderful day. Blessings...Mary

Anonymous said...

I suppose your soy sauce is the light soy sauce right? And do you use the japanese soy sauce or just Chinese kind?


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