Nasu Salad

Nasu Salad is a refreshing and nutritious Japanese dish featuring grilled eggplant, crisp vegetables, and a light sesame dressing. Perfect for a low-carb lunch, this salad is both satisfying and packed with flavor.

Ingredients

• Japanese eggplant - 2 medium
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, sliced
• Green onion - 2 stalks, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon (low sodium)
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat a grill or grill pan over medium heat.
2. Slice the Japanese eggplants in half lengthwise and lightly brush the cut sides with sesame oil.
3. Grill the eggplants for about 5-7 minutes, cut side down, until they are tender and have grill marks.
4. While the eggplants are grilling, prepare the vegetables: julienne the cucumber and carrot, slice the red bell pepper, and chop the green onion.
5. In a small bowl, mix together the remaining sesame oil, soy sauce, rice vinegar, salt, and black pepper to create the dressing.
6. Once the eggplants are done, remove them from the grill and let them cool slightly before slicing them into bite-sized pieces.
7. In a large bowl, combine the grilled eggplant with the cucumber, carrot, red bell pepper, and green onion.
8. Drizzle the dressing over the salad and toss gently to combine.
9. Sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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