Grandmaʻs Taegu Salad by Ashley Nagaoka

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Grandma-Taegu-Salad-by-Ashley-Nagaoka

Ashley Nagaoka anchors Hawaii News Now’s “First at Four” newscast and the popular midday round-up show, “This Is Now.”

After graduating from college, Ashley went on to become a news reporter and producer at KGMB, Honolulu’s CBS affiliate. The Kauai-native then moved across the country, to Washington, D.C., where she worked as press secretary and spokeswoman for then-U.S. Rep. Colleen Hanabusa.

After five years on Capitol Hill, Ashley moved back to Hawaii and in 2017 re-joined KGMB, this time as a member of the Hawaii News Now team.

She serves her community on numerous boards and youth programs and has a very busy schedule so we were thrilled to include her this season where she shares with us very personal recipes that represent her mom, dad and brother.

Grandma-Taegu-Salad-by-Ashley-Nagaoka-Recipe
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4 from 15 votes

Grandmaʻs Taegu Salad by Ashley Nagaoka

Ashley Nagaoka anchors Hawaii News Now's "First at Four" newscast and the popular midday round-up show, "This Is Now.”
After graduating from college, Ashley went on to become a news reporter and producer at KGMB, Honolulu's CBS affiliate. The Kauai-native then moved across the country, to Washington, D.C., where she worked as press secretary and spokeswoman for then-U.S. Rep. Colleen Hanabusa.
After five years on Capitol Hill, Ashley moved back to Hawaii and in 2017 re-joined KGMB, this time as a member of the Hawaii News Now team.
She serves her community on numerous boards and youth programs and has a very busy schedule so we were thrilled to include her this season where she shares with us very personal recipes that represent her mom, dad and brother.
Posted By: As Seen On OC16
Prep Time 0 mins
Cook Time 0 mins
Only cooking required is the dressing: 15 mins
Total Time 15 mins
Course Salad
Cuisine Hawaii, Hawaiian
Servings 6 Servings
Calories 486 kcal

Ingredients
  

  • 1 5 oz. bag spinach
  • 2 heads baby romaine lettuce
  • 1 Japanese cucumber
  • 2 bell peppers (orange or yellow preferred for color)
  • Cherry tomatoes
  • 1 jar takuan aka Koko (the yellow one)
  • 1 block medium to firm tofu
  • 1/2 lb. taegu

Dressing:

  • 1 cup Shoyu
  • 1 cup Vegetable Oil
  • 6 cloves garlic

Instructions
 

  • Need to drain the water from the tofu. Cut the block into thirds, wrap each third in paper towel, then put into a plate and leave in the fridge for a couple hours. Once drained, chop into cubes.
  • Chop bell peppers, cucumbers, tomatoes into similar size pieces.
  • Squeeze liquid from takuan, then julienne.
  • Chop romaine.

For Dressing:

  • Put shoyu and oil into a pot.
  • Cook on low.
  • When it starts bubbling, add whole but smashed garlic.
  • Keep an eye on it and consistently stir for about 10 mins on medium heat.
  • Put into a heat proof glass bottle to serve.
  • Shake before serving.

To Assemble Salad:

  • Mix equal parts spinach and romaine in a 13×9 baking pan or similar vessel.
  • Layer on the bell peppers, cucumbers, tomatoes, takuan, tofu, and taegu.

How To Serve:

  • Serves 6-8.

Nutrition

Calories: 486kcalCarbohydrates: 15gProtein: 20gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 23gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 16mgSodium: 2376mgPotassium: 1021mgFiber: 7gSugar: 5gVitamin A: 19484IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 62mgCalcium: 187mgIron: 4mg
Keyword taegu salad, ashley negaoka, personal recipes, ashley negaoka recipes, taegu, salad, taegu salad recipe
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