Tokyo Salad Recipe
edamame, pickled radish, onions, cucumber, jicama, shaved broccoli, sesame seeds, miso ginger vinaigrette, chili aioli, bonito & nori flakes
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Ingredients
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General
Miso Ginger Vinaigrette
Chili Aioli
Method
Preparation Instructions
Combine Ingredients
In a large mixing bowl, combine the cooked edamame, pickled radish, sliced cucumber, jicama, shaved broccoli, and red onion.
Make the Dressing
In a separate bowl, whisk together the miso ginger vinaigrette and chili aioli until well combined.
Dress the Salad
Pour the miso ginger vinaigrette and chili aioli over the salad mixture and toss gently to combine.
Garnish and Serve
Sprinkle sesame seeds, bonito flakes, and nori flakes on top of the salad before serving. Enjoy!
