Celebrate Fruits & Vegetables—More Matters Month with this crunchy Japanese salad adapted from Igor Brotto and Olivier Guiriec’s The Vegetarian Table Cookbook.
(Makes 4 servings)
Preparation time 30 minutes
- 1 ¼ cups green soybeans, cooked, boiled, drained, without salt
- 1 cup julienned carrots
- ½ cup julienned daikon radish (also known as white radish)
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 2 tablespoons toasted unsalted sesame seeds
- Juice of 4 limes (8 tablespoons)
- ½ wild lime leaf, cut into small pieces (see Note)
- ½ cup dry-roasted unsalted peanuts
- 1 tablespoon wakame, chopped if needed (see Tip)
- 3 ounces enoki mushrooms (1 ½ cups whole)
- 1 teaspoon olive oil
- ½ teaspoon sesame oil
- Salt and freshly ground black pepper
- In a large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame, and mushrooms.
- Add olive oil and sesame oil and carefully blend. Taste and add more sesame oil, if desired. Season with salt and pepper to taste.
Lime zest may be substituted for lime leaf.
Wakame is a Japanese seaweed. It has a subtle sweet taste and is often used in soups and salads. Look for it in well-stocked supermarkets or Japanese markets.
Nutrition Analysis Per Serving
Total fat: 13.4g
Saturated Fat: 1.9g
Poly-Unsaturated Fat: 4.9g
Mono-Unsaturated Fat: 6.3g
Recipe adapted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. © 2012 Robert Rose Inc. www.robertrose.ca Used with permission. All rights reserved.