Japanese Salad

The Vegetarian Kitchen Table Cookbook Serves 4

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups  cooked soybeans
• 1  cup  julienned carrot
• 1⁄2 cup  julienned daikon radish
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons toasted sesame seeds
• 4  limes, juice of
• 1⁄2 lime, leaf chopped
• 1  cup roasted peanuts
• 1  tablespoon  wakame seaweed
• 3  ounces  enoki mushrooms
• 1  teaspoon olive oil
• 1⁄2 teaspoon  sesame oil
•  salt and pepper

Directions

1. In large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame and mushrooms.
2. Add olive oil and sesame oil. Season with salt and pepper to taste.