Lemon-Ginger Alaria Salad

Lemon-Ginger Alaria Salad
Print Recipe
  • CourseSalads
Servings
4
Cook Time Passive Time
15 minutes 15 minutes, marinate
Servings
4
Cook Time Passive Time
15 minutes 15 minutes, marinate
Lemon-Ginger Alaria Salad
Print Recipe
  • CourseSalads
Servings
4
Cook Time Passive Time
15 minutes 15 minutes, marinate
Servings
4
Cook Time Passive Time
15 minutes 15 minutes, marinate
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
  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.
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