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It’s time to mix up your salad game with this Japanese-inspired dish. Because while we love a good salad, they can get a little monotonous.
“I like throwing a wrench in the works sometimes and adding in things you might not typically find in a salad, like some seaweed or raw mushrooms or mustard greens,” says Seamus Mullen, executive chef at Wanderlust Hollywood.
While some of the following ingredients aren’t readily available at all supermarkets, most natural/organic food stores will carry a selection of Japanese ingredients.
Seaweed Salad with Carrot-Ginger Dressing
Makes 1 serving
1/4 cup Dulse
2 tbsp Hijiki
1/4 cup Konbu, sliced into thin strips
1 sheet nori, crumbled
1/2 cup mustard greens
1/2 cup dandelion or mizuna
2 tbsp daikon sprouts
2 leaves shiso, thinly sliced
1/4 daikon, sliced into paper thin coins
1 tbsp black and white sesame seeds
1/4 cup king oyster mushroom, sliced paper thin
2 oz carrot-ginger vinaigrette (recipe below)
For the carrot-ginger vinaigrette:
1 carrot, peeled and blanched
1 tbsp peeled ginger
1 tbsp blonde miso
1 clove garlic
2 tbsp honey
1/3 cup rice vinegar
2 tbsp sesame oil
Salt and pepper to taste
To make the carrot-ginger vinaigrette, combine all ingredients in blender and process until smooth. Set aside.
Combine all salad ingredients except sesame seeds and shiso in a large bowl. Season with salt and pepper, then toss with the carrot-ginger vinaigrette and plate. Finish with sesame seeds and shiso.