Japanese Egg Salad – a Twist on Eggs and Mayo

May 28, 2023May 28, 20230 2
Twist on Eggs and Mayo: Japanese Egg Salad
in Salad

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup white rice
1 cup French dressing ( Recipe Below )
1/2 small yellow onion , chopped finely
6 hard-boiled eggs
4 sweet gherkins , chopped
1 lb cooked shrimp ( peeled and deveined )
salt and pepper , to taste
6 romaine lettuce leaves
1/2 cup red cabbage , shredded
1/2 cup carrot , shredded
2 tablespoons tomato sauce
2 teaspoons capers , chopped
2 tablespoons scallions , chopped
1/4 cup black olives , chopped
1 cup salad oil
1/4 cup white wine vinegar
1 teaspoon white sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried basil , rub between fingers to waken flavor
1 large garlic clove , cut in half
1/2 teaspoon dry mustard
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons yellow onions , grated

Nutrision Information

Servings Per Recipe
6
Calories
352
Sugar
4g
Fat
28g
If you're looking to spice up your regular salad routine, this Japanese Egg Salad is the perfect twist on the classic eggs and mayonnaise dish. This salad is packed with flavor and nutrition, making it an excellent meal option for anyone looking to stay healthy and satisfied. The combination of cooked rice, cooked shrimp and eggs works perfectly with the tangy, homemade dressing and fresh vegetables. Best of all, this salad is easy to make and can be modified to suit your tastes and preferences. Whether you're looking for a healthy lunch option or a hearty dinner salad, this Japanese Egg Salad is sure to be a hit!

Instructions

1.In a large bowl, toss the cooked and cooled rice with the French dressing until well combined.
2.Add in the chopped yellow onion, chopped sweet gherkins and the peeled and deveined cooked shrimp.
3.Season with salt and pepper to taste.
4.In a separate bowl, mix together the shredded red cabbage, shredded carrot, tomato sauce, chopped capers, chopped scallions and chopped black olives.
5.In another bowl, whisk together the salad oil, white wine vinegar, white sugar, kosher salt, fresh ground black pepper, dried basil, garlic clove (cut in half), dry mustard, paprika, Worcestershire sauce, and grated yellow onions to make the salad dressing.
6.Add the salad dressing to the bowl with the vegetables and toss until well coated.
7.To serve, arrange the romaine lettuce leaves on a platter. Spoon the rice and shrimp mixture onto the lettuce leaves. Top with the vegetable salad mixture. Garnish with additional chopped sweet gherkins and chopped scallions, if desired.

PROS

This Japanese Egg Salad is full of flavor and nutrition.
The shrimp and eggs provide a good source of protein, while the vegetables add fiber, vitamins and minerals.
The dressing is light and tangy, making this dish a perfect healthy meal option.

CONS

While this salad is healthy overall, it does contain some fat and calories from the salad oil and dressing.
However, this can be easily modified by reducing the amount of oil used and choosing a low-fat or low-calorie salad dressing.

HEALTH & BENEFITS

This Japanese Egg Salad is packed with healthy nutrients. Shrimp are a good source of lean protein and omega-3 fatty acids which are beneficial for heart health. Eggs are packed with protein and vitamins B2, D and E. Red cabbage is a great source of Vitamin A, C and K, while carrots are packed with Vitamin A and potassium. The salad dressing is made with vinegar, which can help regulate blood sugar levels and aid in digestion. Overall, this salad is a great choice for anyone looking to eat healthy and feel good.

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