Japanese Salad
cups Green Beans – sliced in half diagonally
1 cup Carrots
1 cup Daikon (white Chinese radish)
1 Tbsp of Pink Pickled Ginger – chopped
¼ cup of fresh Coriander
2 Tbsp lite Honey and Mustard dressing
METHOD
- Cut the vegetables into matchstick slices
- Blanch in boiling water for 1 minute
- Refresh under cold water
- Toss together with pickled ginger, herbs and dressing
