Proportions and details are not worked out in this recipe, but improvisation is key in making salads and using what greens and veggies you have on hand. Vary it up and let us know how it goes.
Seaweed salad from the prepared foods area of a local asian market with the refreshing bit of crisp cucumber and daikon radish, drizzled in a toasted sesame oil based dressing and sprinkled with black sesame seeds. Shown here assembled with grilled tofu. The first time I made this I tossed everything together. Choose your options.
- Scrub well or peel sunchoke and slice in bite size pieces
- Slice cucumber
- Finely grate daikon radish
- Mix toasted sesame oil with rice vinegar, sweet rice wine or honey, and shoyu or soy sauce
- Bed of baby greens or spinach
- Black sesame seeds
- Tofu - marinaded ahead in shoyu, rice vinegar and sesame oil
- Grill tofu and slice, serve on the side.
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