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SERVES 4 -6
Vinaigrette
1 teaspoon grated gingerroot, with juice
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon jalapenos, minced
1/8 teaspoon red pepper powder or crushed red pepper flakes
Salad
1 cup cucumbers, seeded and sliced
1 cup daikon radishes, shredded
1 cup mangoes, cubed
1/4 cup fresh parsley or red leaf lettuce, chopped
Garnish
2 tablespoons toasted sesame seeds (optional)
1. Whisk vinaigrette ingredients.
2. If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon
cut into thin strips. Add the mango, cubed.
3. Before serving, snip parsley into salad; the leaves retain their shape and won't deteriorate too fast.
4. Gently toss salad together. Divide salad among 6 small salad plates. Note: I served on a bed of red leaf lettuce.
Looked beautiful with the white, light green,and yellow of the salad.
5. Garnish salads with toasted sesame seeds
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