Recipe: Japanese Salad with Ginger Dressing

Japanese Salad with Ginger Dressing Recipe @ Jillian Burne

Recipe: Japanese Salad with Ginger Dressing
Serves 2

This salad is a delicious and fast way to use leftover cooked fish, or steak.

    The Salad

  • 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. Coconut Secret Raw Coconut Aminos
  • 3 Tbsp. orange juice
  • 1 Tbsp. microplaned ginger
  • 4 Tbsp. avocado oil
  • sea salt and pepper, to taste
Directions

For the salad:
In a large bowl place the cooked meat, carrot, cucumber, scallions, and nori. Toss the ingredients with 2-3 Tbsp. of the dressing and mix well.

For the dressing:
Whisk together the dressing ingredients with a pinch of sea salt and pepper, to taste.

To serve:
Place the thinly sliced radicchio on 2 salad plates. Divide the tossed salad ingredients on the plates. Top with the microgreens. Spoon on a little more dressing as desired.

Enjoy!

Leave a Comment