Since my last post Korroke was a deep-fried dish, I want to share a healthy dish today. This salad is my mom’s recipe. Well, precisely speaking, I was trying to recreate her recipe with my memory of her salad. I wish she had kept a recipe book like what I am doing now then I would have her entire home cooking recipe collection. This is exactly the reason why I’m organizing my recipes for my kids. One day when they grow up and try to cook on their own (I hope!), they at least have a reference, either with this blog or a digital copy of some sort.
For the salad, I used Myer lemon this time since my friend gave me a lot of organic Myer lemons from her backyard. It was sweet and really juicy, which added a nice final touch to the salad.
Japanese Apple Salad
- 4 Fuji apples
- 2-3 stalks celery
- ⅓ cup raisins
For the Dressing
- 6 Tbsp Japanese mayonnaise (if you use American mayo, add 2 tsp white vinegar and 1 tsp sugar, whisk until sugar dissolves)
- 1 cup plain yogurt
- 2 Tbsp Myer lemon juice (or 1 Tbsp lemon juice)
- 2 Tbsp sugar
- 1 ½ Tbsp milk
- In a medium-size bowl, whisk together all the ingredients for the dressing.
- Cut apples into thin slices and cut into small pieces.
- Keep apples in salted water (add 1 tsp salt for a big bowl of water) for 1-2 minutes to prevent apples from browning. Drain and dry with a clean kitchen towel.
- Slice celery into small pieces.
- Add apples, celery, and raisin to the dressing and toss together. Keep in the refrigerator till you are ready to serve.
- You can keep the leftovers in the refrigerator for up to 3 days.