INGREDIENTS: DRESSING
½ cup dried shiitake mushrooms
2 cup Rice Vinegar
6 cloves black garlic
3 cloves fresh garlic
1 Tbsp brown sugar, packed
1 Tbsp Florida Pure Sea Salt
2 Tbsp sesame oil
PREPARATION: DRESSING
Add mushrooms and vinegar to saucepan and simmer over low heat for 30-35 minutes, then remove from heat and let cool
Add contents of saucepan, black garlic, garlic, brown sugar, salt, and sesame oil to blender of food processor and blend until fully incorporated.
INGREDIENTS: SALAD
½ head Napa cabbage, julienned
½ head red cabbage, julienned
2 medium carrots, julienned
1 red bell pepper, julienned
1 each watermelon radish, julienned
1 cup cilantro, chopped
1 cup edamame, cooked and shelled
½ cup peanuts, chopped (optional)
PREPARATION: SALAD
Julienne Napa cabbage, red cabbage, carrots, bell pepper, and radish and add together into large mixing bowl. Add chopped cilantro, edamame and peanuts (if using) and toss
Drizzle approximately ½ cup dressing and toss lightly. Add more dressing to taste if desired
