Two Salads in One
We love combining Asian greens in salad. They have lots of substance and hold up well under dressings. Try combining hand-torn leaves of Pakchoi Riko, Tat Soi, Kyoto Mizuna and Giant Red Mustard in a bowl. Dress with a mixture of 2 tablespoons sesame oil, 2 tablespoons peanut oil, 1 tablespoon plum vinegar and 2 teaspoons tamari. Divide into individual servings. Then, dice these root vegetables into 1/4" chunks and mix in bowl with another batch of the dressing: baby turnips, daikon radishes, beets, carrots and celery root. Place a large spoonful of the dressed vegetables in the center of each individual salad. It's a multi-colored, multi-nutrient raw feast!