14 Dec 2010
Watercress, Carrot, & Radish Salad
- daikon radish, about 1 pound or a 5-inch section
- carrots, approx. one half pound
- spring onions, one bunch
- watercress, one bag full (~two handfuls) (or, use parsley, 2 bunches; or baby spinach)
Sorry, I forgot to take a picture of the veggies. I mainly added this for color.
- .5 cup of frozen orange juice concentrate (thaw on the counter or in the fridge for easier handling)
- 1/3 cup toasted sesame oil
- 2 teaspoons ground coriander
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground onion powder
- Rinse and peel the daikon and carrots.
- Grate the daikon and carrots into a large bowl. If they are excessively watery, dump them into a kitchen rag and squeeze the water out (or save it and freeze for soup!). Some watery-ness is fine, as long as they're not swimming.
- Rinse and gently tear up half the watercress. Remove any large stems. Add the 'cress to the bowl.
- Finely chop the other half of the 'cress, again removing any large stem pieces. Set aside for now.
- Rinse the spring onions, slice the ends off, and slice them thinly to about halfway up the green part (stop when it gets rubbery). Add the onions to the bowl.
- In a large mixing cup, mix the OJ paste, sesame oil, and spices. Adjust any ingredient to your particular taste. When you are satisfied with the dressing, add in the chopped watercress and mix again.
- Lastly, pour the dressing onto the ingredients in the bowl. Stir it well.