Give a little Japanese twist to your ordinary salad. This is a not a traditional Japanese food, but in Japanese style. It’s quick, delicious, and helps you to enjoy eating a lot of different vegetables at once.
In spring, I get lots of leafy vegetable distributions from CSA. Sometimes, I can’t catch up with finish eating them. This salad uses root vegetables, tough greens, green onions, and lettuces. I used white turnips, turnip greens, green onions, and 3 kinds of lettuces. You can use any vegetables you have in your fridge. You can also add sliced and sautéed mushrooms.
The heat of sauteed vegetables wilt lettuces slightly and reduce the amount, but they won’t be soggy.