This salad is a great starter for a stir-fry dinner. It also works as an entree with the addition of teriyaki glazed tofu, grilled chicken or salmon.
1 | Prepare the mushrooms in advance. Remove the stems and slice the mushrooms thin. Toss them in light sesame oil and spread in an even single layer on a large sheet pan. Season with salt and paprika. Roast in an oven 350 degrees until they become crispy. Set aside to cool while you prepare the salad. You may have to hide them from yourself to keep from eating them all before the salad is ready ... just saying. |
2 | For the dressing, put the ginger, garlic, 1 shredded carrot, rice vinegar, lime juice, miso, honey and toasted sesame oil in a blender and process until smooth. It's ok to add a little water here if needed to get the mixture smooth. |
3 | With the blender on low, gradually pour in remaining light sesame oil to emulsify. Add salt to taste. |
4 | In a large salad bowl toss the greens, radishes and carrots with enough dressing to coat (recipe makes more than you will need). |
notes
If you can find the boxed lettuce mix of spicy Asian greens like baby tatsoi, bok choy, and mizuna, this is fantastic for this recipe. Baby spinach also works really well for this salad.
This recipe makes more dressing than you will need, so you will have some on hand to use for salads through out the week. It also makes a really good dipping sauce for Vietnamese spring rolls.
This recipe makes more dressing than you will need, so you will have some on hand to use for salads through out the week. It also makes a really good dipping sauce for Vietnamese spring rolls.
