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Source Adapted from soup recipe found in 1 Stock, 100 Soups
Preparation Time30 minutes
Serves1 or 2
|1 or 2||cloves garlic||crushed and minced|
|2 tablespoons||Nama Shoyu||(or Tamari)|
|2 teaspoons||lime juice|
|1/2 cup||olive oil|
|1 or 2||green onions||sliced|
|1/2 cup||carrot||spiralized or grated|
|1 cup||fresh spinach||sliced into thin strips|
|2 cups||jicama||peeled and spiralized into noodles or grated|
|1/2 teaspoon||fresh ginger||finely minced|
|2 teaspoons||dried daikon radish||soaked in warm water and then minced (optional)|
|2 pinches||red pepper flakes|
1. Clean and prepare all the vegetables -- jicama, spinach, carrot, celery, green onions, and cremini mushrooms. If you don't have a spiralizer, using a cheese grater will work just as well.
2. Layer vegetables on a plate or toss them together in a bowl.
3. This recipe will make enough for one big salad for one person or two small side salads for friends.
4. Add all the dressing ingredients to a bowl -- olive oil, lime juice, Nama Shoyu, garlic, ginger, red peper flakes, and dried Daikon radish -- and whisk together with a fork.
5. Drizzle the dressing over the vegetables, toss, and serve.
6. For an added garnish consider sprinkling some sesame seeds on the top to add a bit of nutty flavor.