Japanese Vegetable Salad

Material:
120 glettuce endive, torn
80 g red cabbage, torn
60 g carrots, small shaved long
120 g red tomatoes, thinly sliced
60 g onion, thinly sliced
60 g Kyuri / green cucumber, thinly sliced
Onion Sauce:
150 g onions, finely chopped, saute
15 g garlic
250 ml vegetable oil
20 g sugar
100 ml Japanese soy sauce
60 ml vinegar Japan
1 cm ginger, peeled, grated

Method:

* Garlic Sauce: Stir all ingredients together until blended.
* Arrange the salad ingredients in serving bowl.
* Flush with sauce. Serve immediately.

For 4 people