Sprout Salad with Carrots and Daikon
Lots of sprouts, thinly sliced carrots, daikon, and sweet onion make for a crunchy, watery, and refreshing salad to go with dinner tonight. Maybe you took my advice (Post 4/4/2020) and started making sprouts at home. If not you can buy different types of sprouts in most stores. For this salad it is nice to have a few varieties but you can go with you favorite or most readily available type of sprouts. Any way you go, the crunch of the sprouts, carrots, and daikon combined with the light dressing and the nutty, floral flavor of ground coriander make this salad a perfect hot weather salad choice.
This salad will serve 4 people as a side and 2 people as a main dish salad. To make it gather up the following and get prepared for a crunchy flavor fest.
1 pound of sprouts (I used 1/3 each of mung bean, broccoli, and radish sprouts)
2 cup of baby greens
1 large carrot thinly sliced in strips with a vegetable peeler
2 cups of thinly sliced daikon radish
1/2 cup of thinly sliced, sweet onion
1/4 of parsley leaves
1/4 cilantro leaves
For the dressing:
1/4 cup of lemon juice
1 tablespoon of finely chopped preserved lemon or lemon zest
2 teaspoons of fermented garlic or 1 teaspoon finely diced garlic
2 tablespoons maple syrup
1 tablespoon of coriander powder
1/4 teaspoon Kosher salt (or salt to taste if you used preserved lemons)
1/4 teaspoon crushed black pepper
Place the greens in a salad bowl. Arrange the sprouts on top of the greens in three bunches. Place the carrots between one bunch of sprouts, the daikon between the other two bunches, and the onions between the last bunch. Sprinkle the parsley and cilantro on top of the salad.
Place all of the dressing ingredients in a bowl or jar with a tight lid. Whisk or shake the dressing until the ingredients are well combined.
When you are ready to serve the salad, drizzle it with salad dressing and gently toss. Add more dressing to taste but take care not to over dress the salad.
Serve in the bowl or plated and enjoy.