Ingredients
Salad
- 3/4 cup alaria, soaked and sliced
- 1 medium carrot grated or sliced in very fine matchsticks
- 1/2 red onion sliced in thin half-moons
- 1/2 cup cucumber diced
- 1/2 cup celery cut in ¼ in slices
- 1-2 scallions sliced thinly on the diagonal
- 1 pear cut in ½ in chunks
- 1/4 cup walnuts coarsely chopped
Dressing
- 1 inch piece of fresh ginger grated and juice extracted
- juice of 1 lemon
- 1/4 cup brown rice vinegar
- 1 tsp umeboshi vinegar (optional)
- 1 tbsp rice syrup or honey
- 1/4 cup olive or sesame oil
Servings:
Instructions
- Whisk together dressing ingredients. Set aside.
- Combine salad ingredients, except for walnuts, chopping and adding pear last to prevent it from turning brown.
- Add enough dressing to lightly coat salad ingredients and toss gently. (Extra dressing may be refrigerated to use on other salads.)
- Allow salad to marinate 15-20 minutes. Sprinkle walnuts over top before serving.
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