Marinated Asian Salad

Here is another Paleo friendly salad.  If you can’t find daikon, use regular radishes.  Daikon has a milder flavor but the regular ones work too if you are in a pinch.

Asian Salad 2

Marinated Asian Salad

1 lb. carrots, julienne cut  (I like to use the multi color carrots to add interest)

1 lb. daikon, julienne cut

GARNISH:

1/4 sheet nori, cut into strips and toasted, optional

1 T sesame seeds, optional

DRESSING:

3/4 oz. soy sauce or Tamari

3 cloves garlic, finely minced

1 T whole grain mustard

3 oz. rice wine vinegar

3 oz. peanut oil

2 T chives, minced

In a medium bowl, combines the soy sauce, rice wine vinegar and slowly whisk in the peanut oil.  Add the whole grain mustard, garlic and chives.  Stir to combine.

Asian Salad 1

In the same bowl, add the julienne cut carrots and daikon.  Stir or toss to coat with the dressing.  Refrigerate at least 1 hour and up to 24 before serving to give the flavors a chance to develop.

Asian Salad 2

 

 

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