Prep Time:

10 minutes
4 servings

1/2 cup daikon, cut into match sticks or grated
1/2 cup carrots, cut into match sticks or grated
1 teaspoon sea salt
1 cup mung bean sprouts
1 cup alfalfa or radish sprouts
1 bunch watercress or arugula, washed and chopped

2 tablespoons tahini
1 tablespoon umeboshi paste
2 tablespoons lemon juice
1 tablespoon mellow white miso


  1. Mix carrots and daikon with sea salt, let sit while you prepare remaining ingredients.
  2. Wash sprouts well and place in a large bowl with the greens.
  3. Combine dressing ingredients in a small bowl and mix well.
  4. Add daikon and carrot to the salad bowl.
  5. Pour dressing over salad and toss until well coated.

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