DRESSING:
1/2 c Chopped onion
2 tb Chopped fresh ginger
1/4 c Rice wine vinegar
2 tb Chili sauce
1/4 c Water
1/8 ts Salt
1/4 ts White pepper
2 tb Dark sesame oil
1/4 c Reduced sodium soy sauce
THE SALAD:
2 oz Dry seaweed, about 1 cup
7 oz Mixed young greens (6 cups)
1/4 c Julienne-cut Japanese
-cucumber
1/2 c Julienne-cut daikon
1/4 c Radish sprouts
1/4 c Chopped fresh mint leaves
1/4 c Shirashu (white anchovies),
-toasted
1/4 c Chopped chives
To make the dressing, combine all dressing ingredients in a
blender and blend until smooth. Cover tightly and refrigerate
until ready to use.
To prepare the salad, place the seaweed in a large bowl and fill
the bowl with water. Allow to soak for at least 30 minutes to
reconstitute. It will triple in volume. Drain thoroughly and put
the drained seaweed back in the bowl. Add all remaining salad
ingredients, except the anchovies and chives, to the bowl. Add the
dressing and toss thoroughly. Place 1 1/2 cups of the salad on
each of 6 plates. Garnish all of the servings with 2 teaspoons
each of toasted white anchovies and chopped chives.
"Cook It Light" by Jeanne Jones, Special to the Buffalo News.
From: Joan Macdiarmid
