Now this week we're trying to detox a little - add a few vegetables back into the diet after a pretty unhealthy few weeks in New York. Having said that this recipe is inspired by a green salad that I ate on Broadway in a Japanese restaurant.. It had the most amazing ginger dressing - now that's an ingredient I hadn't considered as an ingredient in dressing before.
Ingredients - two servings
Pour dressing over salad - toss and serve. Can be served as a side to many dishes - the galangal root/chili sauce gives it a hot kick, seeds are nice and crispy against the carrot sweetened with raisins.