Japanese Tang Oh & Crispy Shallot Salad with Ginger Sesame Dressing
Aeroveg Japanese Tang Oh at its most expressive — tossed with crispy shallots, cucumber ribbons, and a bright ginger sesame dressing in under 20 minutes.
Japanese Tang Oh — also known as Crown Daisy or Tong Ho — carries a distinctive herbal fragrance that sits somewhere between chrysanthemum and fresh mint. Aeroveg Japanese Tang Oh is harvested young, giving it tender stems and a flavour that's assertive without being overwhelming. In this salad, the green holds its own against a punchy ginger-sesame dressing, while crispy shallots and cucumber ribbons bring crunch and cool.
Method
- Make the dressing. Whisk together sesame oil, soy sauce, rice wine vinegar, grated ginger, honey, and chilli flakes in a small bowl until combined.
- Prep the cucumber. Use a vegetable peeler to create thin ribbons. Pat them dry with paper towels so they don't water down the dressing.
- Combine the salad. In a large bowl, gently toss the Aeroveg Japanese Tang Oh with cucumber ribbons and half the dressing.
- Add the eggs. Arrange the soft-boiled egg halves over the salad.
- Finish and serve. Scatter crispy shallots and sesame seeds over the top, drizzle with remaining dressing, and serve immediately.
Aeroveg Tip: Japanese Tang Oh wilts quickly once dressed — only toss what you'll eat right away. The stems are perfectly edible and add a lovely textural contrast to the leaves.