Ingredients
Units
Scale
For the Yuzu Vinaigrette:
- 3 tablespoons yuzu juice
- Juice from 1 large lemon
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup safflower oil
For the Salad:
- 1 pound white button mushrooms, cleaned and stemmed
- 2 small rainbow radishes
- 3 green onions, sliced
- 1/4 cup fresh cilantro, roughly chopped
- Handful of radish sprouts (Daikon sprouts)
Instructions
- Make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until the vinaigrette is creamy yellow. Set vinaigrette aside.
- Using a mandolin with a setting on the thinnest blade, carefully slice the rainbow radishes so they are shaved and not thick.
- Thinly slice the mushrooms, removing the stems first, on a cutting board with a paring knife.
- Place the radishes and mushrooms in a large salad bowl. Add in the chopped green onions and fresh cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
Notes
- Make this ahead of time! These sturdy veggies will stay crisp overnight. Just don't toss with the yuzu vinaigrette until you're ready to serve.
- Put this salad on top of greens! Yes, these would make such a great addition to mixed greens or arugula.
- Switch things out! There are no rules... feel free to swap out the mushrooms for cucumbers, or rainbow radishes for red radishes. Top with fresh herbs like cilantro or mint!
- Can't find yuzu juice? Straight up lemon juice will work just as well!
- Prep Time: 15 min
- Category: Salads
- Method: No cook
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 3.8 g
- Sodium: 155.6 mg
- Fat: 14.2 g
- Carbohydrates: 7.7 g
- Protein: 4.1 g
- Cholesterol: 0 mg
