This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Ingredients

For the Dressing:
  • 3 medium-size carrots, around 3 cups or 1 pound
  • 1/4 cup red onion
  • 2 tablespoon mirin
  • 1/3 cup white vinegar
  • 2 tablespoon sesame oil
  • 2 lemons, 1 zested, both juiced
  • 1/4 cup honey
  • Salt, to taste
For the Salad:
  • For the Salad: 3 romaine hearts, chopped
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup red onion, sliced
  • 1 yellow pepper, diced
  • 1 English cucumber, sliced on bias
  • 2 scallions, cut into 2-inch pieces and thinly sliced, soaked in ice water
  • 1/2 cup snap peas, sliced on a bias
  • 1 small bunch radish, English breakfast, sliced thin

Preparation

Place salad dressing ingredients in a food processor and process until smooth. Assemble salad ingredients and mix together with dressing. 
 
Dressing will hold in the fridge for up to two weeks.