From our markets every weekend I always buy carrots, courgettes, kale, spinach, cucumbers, spring onions, daikon, radishes, microgreens, lots of herbs, red onions, rocket and more. I use various combinations of these in salads usually adding toasted seeds and/or nuts. So, come up with your own mix. This is our salad from last night. I made a dressing from ‘Korean Food Made Simple’ but at other times my dressing is more Japanese or Thai in flavour or an easy classic vinaigrette. Any of the dressings from our new stallholder Fussy Foodie would work well.
In a large bowl toss together:
1 carrot, peeled and either julienned or peeled into ribbons using a vege peeler
2 courgettes, julienned using a mandolin or cut into fine strips
1 Lebanese cucumber, halved and cut into strips
Daikon, a 10cms piece or a whole daikon, julienned
2-3 spring onions, finely sliced or a small red onion finely sliced and soaked in cold water for a few minutes
Kale, stripped from stalks, leaves massaged in a bowl of cold water to soften them if they are coarse, squeeze out all the water.
Frozen edamame beans, cooked & drained
Bunch of coriander or mint, finely chopped
Good handful of toasted seeds or nuts – pumpkin seeds, sunflower seeds, chopped hazelnuts or chopped peanuts
Using a stick blender, blend:
1 carrot, peeled and chopped
2-3 cms piece of fresh ginger, peeled and chopped
2-3 tbps vegetable oil
2 tbsps rice vinegar
Juice of a lime or small lemon
1 tbsp miso
2 tsps sesame oil
Salt and pepper
Blend and taste. Usually I make extra as this dressing keeps well in a jar in the fridge.