With this crazy heat wave we’re experiencing right now in Vancouver, there’s nothing that beats a meal that requires zero cooking. We’re all about salads at this time of year, and this crisp and refreshing daikon carrot creation is just what you need to cool down. Paired with a zippy umeboshi dressing, this salad would pair perfectly with a simple protein like leftover roast chicken or fish — and a sunny patio, of course! —Adrian and Jeremy
Daikon Carrot Salad
Serves: 2
|
1 cup daikon, spiralized or sliced very thin 1 cup carrot, spiralized or sliced very thin 1 cup cucumber, spiralized or sliced very thin 1 yellow bell pepper, sliced thin 1 green bell pepper, sliced thin 1 teaspoon rice wine vinegar |
1 teaspoon umeboshi paste 1 teaspoon honey 3 teaspoons sunflower oil 1/8 teaspoon sea salt 1/8 cup fresh cilantro, chopped 1/8 cup fresh mint, chopped |
Method:
Prepare vegetables, then add to a serving bowl. In a small jar with a tight fitting lid, add rice wine vinegar, umeboshi paste, honey, sunflower oil, salt and fresh herbs. Shake vigerously until emulsified. Toss dressing with salad and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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