Carrot
Daikon
Cucumber
Romano Beans or Slicer Tomatoes
Summer Crisp Lettuce
Scallion
Something Extra
Spicy Asian Cucumber Salad with Fresh Scallions & Cilantro
South Indian Style carrot salad
Bún Gà Nướng | Grilled Lemongrass Chicken & Rice Noodle Recipe
Sweet-Vinegared Daikon and Carrots – Japanese Farm Food by Nancy Singleton Hachisu
1/3 cup organic rice vinegar
1 Tbls organic granulated sugar
1 cup julienned daikon (1 ¾” thin matchsticks)
1/3 cup julienned carrots (1 ¾” thin matchsticks)
½ tsp sea salt
Zest from 1 yuzu or ½ Meyer lemon cut into fine slivers
Heat the vinegar and sugar together in a small saucepan over low heat to melt the sugar. Cool to room temperature before using.
Keep the daikon and carrots in two separate bowls. Sprinkle the daikon with 2/3 of the salt and the carrots with the remaining salt. Massage the salt in gently and let sit for 10 minutes before squeezing out the excess water and dropping into a clean medium-sized mixing bowl. Toss the daikon and carrots with the slivered yuzu or meyer lemon zest and cooled sweet vinegar. Chill for 1 day before serving.
Heirloom Red Lettuce Salad with Soy Sauce – adapted from Japanese Farm Food by Nancy Singleton Hachisu
3 heads heirloom red lettuce
1 Tbls soy sauce
1 Tbls rice vinegar
2 Tbls rapeseed oil
Clean lettuce, keep leaves in large 3” wide pieces and wash only if necessary. Make sure the lettuce is dried between two towels if wet, prior to dressing.
Whisk the soy sauce and vinegar together in a small bowl before drizzle-whisking in the rapeseed oil to emulsify. Take care to rewhisk the vinaigrette if you do not dress the salad immediately after making. Spoon enough well-emulsified dressing on the salad to film the leaves and gently toss with light hands. Save any extra dressing in a jar in the refrigerator. It keeps for several weeks.