Simply Put, It’s Time to Veg Out

It’s a cliche, but I really do want just clean-tasting, simple foods after all the rich feasting of the holidays. A simple vegetable salad of daikon, carrots, pea pods, onions and radish clover is exactly right with an Asian-style vinaigrette of lemon, soy and a kick of wasabi paste.

FRESH VEGETABLE TOSS WITH WASABI VINAIGRETTE

If you like the jolt of wasabi, increase the amount of paste in the dressing to your own taste.

CRISP WON TONS

4 won ton wrappers, cut into thin strips

Nonstick cooking spray

Sea salt

DRESSING

1/2 cup lemon juice

2 tablespoons soy sauce

2 cloves garlic, crushed

1 teaspoon wasabi paste

1 teaspoon sugar

1/4 teaspoon salt

SALAD

1/2 daikon

2 carrots

24 Chinese pea pods, cut into julienne strips

3 green onions, sliced diagonally

1/4 (4-ounce) box spicy radish clover

CRISP WON TONS

Arrange won ton strips on a large flat baking sheet sprayed with nonstick cooking spray. Lightly spray won ton strips with nonstick cooking spray. Lightly sprinkle with sea salt to taste. Bake at 400 degrees until won tons are lightly browned, 5 to 8 minutes.

DRESSING

Stir together lemon juice, soy sauce, garlic, wasabi paste, sugar and salt.

SALAD

Peel daikon and make thin, lengthwise slices with mandoline. Peel carrots, cut into 3-inch lengths and shred. Put each in a separate bowl with ice water to cover.

Just before serving, drain daikon and carrots. Toss together carrots, pea pods, green onions and radish clover. Arrange daikon on plate. Top with tossed vegetables. Sprinkle won ton chips over the top of the salad. Serve with Dressing.

Makes 2 servings.

Each serving contains about:

152 calories; 1,530 mg sodium; 1 mg cholesterol; 1 gram fat; 33 grams carbohydrates; 7 grams protein; 3.50 grams fiber.