I love making house-warming braises and stews in fall and early winter, but by the end of December, I'm ready for something lighter and more vegetable-forward. Thankfully members of the Brassicaceae family, such as cabbage, broccoli, and radishes, are in season. Winter is also the season for wakame; here in Japan, we can get it fresh during this time of year.
This salad is two salads in one with a tangy radish slaw on top and a spicy and nutty wakame salad on the bottom. It makes for a delicious side salad for a heavier meal with loads of fiber and vitamin C.
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Kathy Stroup says
I wanted to extract my comment from Patreon and post it here, but I no longer have access. It was a long examination of how this dish demonstrates the workings of a chef's mind, and how the perspective of the diner is the nexus of creation. The interplay of the two elements creates a new experience with every bite. A cook would have thrown everything together in a bowl and mixed it up. It would have tasted fine, but this thoughtful presentation creates theater on the plate.
I was obsessed with this salad for quite a while. It makes a wonder lunch, even if you don't add a protein.
I asked my husband if I had ever made this for him. He didn't recall that I did. I think I kept this dish all to myself, like a secret treasure.
Marc Matsumoto says
I looked into trying to export comments from Patreon and unfortunately I couldn't get it to work. Thanks for recreating it here!