TOMAMI APPLE AND RADISH SALAD

Japan

vegan

starter

easy

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

For the dressing
2 tablespoons sesame oil
Salt and pepper
1 tablespoon TOMAMI Japan

For the salad
1-2 sour apples, cut into narrow strips
500g white radish
2 tsp. lemon juice
2 spring onions, cut diagonally into thin rings
4 tablespoons cashew nuts (to sprinkle over the salad)

INSTRUCTIONS

Peel the radish and smoke with apple wood for about 20 minutes at 120 C. Then cut into thin slices.
For the dressing, mix TOMAMI Japan with the sesame oil and season to taste with salt and pepper. Roast the cashew nuts in a pan without fat until golden brown and remove from the pan.
Add the dressing to the salad ingredients and mix; toss the salad again just before serving. Sprinkle the cashew nuts over the salad and serve.