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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A fruit and veggie salad with a bit of a tangy gingery bite. Nice mix of sweet, sour and hot. Ingredients:
1 teaspoon grated gingerroot, with juice |
1/4 cup rice vinegar |
2 teaspoons sugar |
1 teaspoon jalapeno, minced |
1/8 teaspoon red pepper powder or 1/8 teaspoon crushed red pepper flakes |
1 cup cucumber, seeded and sliced |
1 cup daikon radish, shredded |
1 cup mango, cubed |
1/4 cup fresh parsley or 1/4 cup red leaf lettuce, chopped |
2 tablespoons toasted sesame seeds (optional) |
Directions:
1. Whisk vinaigrette ingredients.
2. If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
3. Before serving, snip parsley into salad—the leaves retain their shape and won’t deteriorate too fast.
4. Gently toss salad together. Divide salad among 4–6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
5. Garnish salads with toasted sesame seeds.
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