Asian-Style Vegetable Salad
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 mayonnais
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Ingredients
- 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
- pepper
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