Winter salad with Umeboshi Vinegar and Ginger Dressings
Enjoy the freshness of salad even on winter! You can use seasonal produced vegetables in winter such as winter greens, root veggies, etc. Add ginger to your dressing to have warm sensation.
Put all of the dressing ingredients in a mason jar, cover the lid and shake to mix it well. Set aside to rest while you slice the vegetables.
Rinse and Slice each Brussel Sprout thinly. Also rinse and slice mixed greens your preference size (recommended not too thin, but also not too thick).
Place brussel sprout and mixed greens in a bowl along with the grated carrots and scallion.
Pour about 1/2 cup (120ml) of the dressing over the salad and toss gently to combine. Sprinkle with sesame seeds (or sunflower seeds) and serve.
You will have extra dressing. You could either double the salad or store the extra in the refrigerator. It will last for a week or so and pour it over roasted vegetables or another salad.