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Ingredients
- Tatsoi
- Kyoto Mizuna
- Giant Red Mustard
- Komatsuna
- 2 tablespoons sesame oil
- 2 tablespoons peanut oil
- 1 tablespoon plum vinegar
- 2 teaspoons tamari
- Baby Turnips
- Daikon Radishes
- Beets
- Carrots
- Celery Root
Instructions
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, Tatsoi, Kyoto Mizuna, Komatsuna 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!
Tatsoi | Mizuna | Komatsuna | Turnips | Daikon Radishes | Beets | Carrots | Celery
