Lemon-Ginger Alaria Salad
  • CourseSalads
Servings
4
Cook Time Passive Time
15minutes 15 minutes, marinate
Servings
4
Cook Time Passive Time
15minutes 15 minutes, marinate
Ingredients
Salad
  • 3/4cup alaria,soaked and sliced
  • 1 medium carrotgrated or sliced in very fine matchsticks
  • 1/2 red onionsliced in thin half-moons
  • 1/2cup cucumberdiced
  • 1/2cup celerycut in ¼ in slices
  • 1-2 scallionssliced thinly on the diagonal
  • 1 pearcut in ½ in chunks
  • 1/4cup walnutscoarsely chopped
Dressing
  • 1inch piece of fresh gingergrated and juice extracted
  • juice of 1 lemon
  • 1/4cup brown rice vinegar
  • 1tsp umeboshi vinegar(optional)
  • 1tbsp rice syrup or honey
  • 1/4cup olive or sesame oil
Instructions
  1. Whisk together dressing ingredients. Set aside.
  2. Combine salad ingredients, except for walnuts, chopping and adding pear last to prevent it from turning brown.
  3. Add enough dressing to lightly coat salad ingredients and toss gently. (Extra dressing may be refrigerated to use on other salads.)
  4. Allow salad to marinate 15-20 minutes. Sprinkle walnuts over top before serving.