Recipe: Japanese Salad with Ginger Dressing
This salad is a delicious and fast way to use leftover cooked fish, or steak.
3-4 ounces per person leftover cooked fish, chicken or rare steak
1 carrot, peeled and cut into thin matchsticks
½ cup English cucumber, halved, seeded and sliced on the diagonal
2 scallions, sliced on the diagonal
2 Tbsp. Raw Cultured Veggies
1 sheet nori, cut into very thin strips
2 cups thinly sliced radicchio
Garnish: ¼ cup microgreens (radish microgreens have a zesty taste)
The Ginger Dressing
3 Tbsp. ...