Thursday, July 5, 2012

Beth's Salad with Ginger Viniagrette

Ingredients

Kohrabi shredded or matchstick sliced
Hakuri turnips matchstick sliced
Radishes thinly sliced
Broccoli florets (blanch one minute)
Tat soi and/or Komatsuna thinly sliced

mix and match above to equal 4-6 cups and combine with:

1/4 cup sliced scallions
2-3 Tbs. chopped cilantro

Toss with ginger dressing (below). Add pasta or brown rice and top with peanuts to make it a meal.

Ginger Dressing
1/4 cup olive oil
3-4 Tbs. rice wine vinegar
2 Tbs. soy sauce or tamari
1 tsp. fresh grated ginger or 1/8 tsp. ground
2 Tbs. ginger
few dashes of hot pepper sauce

Shake and use for salads, marinades

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