Description
Enjoy this light, refreshing and versatile salad as a side dish or top it with tofu for a light lunch.
30 min
4
Servings
Ingredients
1
lb
daikon
(julienne cut)
1
medium-sized carrot
(julienne cut)
1/2
cup
ogo
1
pkg
arugula
1/4
cup
soy sauce
3
Tbsp
sugar
2
Tbsp
sesame oil
1
lime
(juiced)
1/2
cup
dashi
1
Tbsp
toasted sesame seeds
Prep Time:
30 min
Total Time:
30 min
Instructions
With a Japanese mandolin, julienne the daikon and carrots. Mix the julienned daikon and carrots with the sprouts, ogo, and arugula. To make the dressing, whisk together the soy sauce, sugar, sesame oil, lime juice, and dashi in a separate bowl.
Spoon the desired amount of dressing onto each serving of salad and complete the dish by sprinkling with sesame seeds.
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Source:
Chef Maka Kwon
