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.

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.

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.