Japanese Salad

Celebrate Fruits & Vegetables—More Matters Month with this crunchy Japanese salad adapted from Igor Brotto and Olivier Guiriec’s The Vegetarian Table Cookbook.

Japanese Salad

(Makes 4 servings)

Ingredients

• 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

Directions

1. In a large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame, and mushrooms.
2. Add olive oil and sesame oil and carefully blend. Taste and add more sesame oil, if desired. Season with salt and pepper to taste.

Note

Lime zest may be substituted for lime leaf.

Tip

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.