Prep Time:10 minutes
Yields:4 servings
- 1/2 cup daikon, cut into match sticks or grated
- 1/2 cup carrots, cut into match sticks or grated
- 1 teaspoon sea salt
- 1 cup mung bean sprouts
- 1 cup alfalfa or radish sprouts
- 1 bunch watercress or arugula, washed and chopped
Dressing:
- 2 tablespoons tahini
- 1 tablespoon umeboshi paste
- 2 tablespoons lemon juice
- 1 tablespoon mellow white miso
Directions:
- Mix carrots and daikon with sea salt, let sit while you prepare remaining ingredients.
- Wash sprouts well and place in a large bowl with the greens.
- Combine dressing ingredients in a small bowl and mix well.
- Add daikon and carrot to the salad bowl.
- Pour dressing over salad and toss until well coated.
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