Japanese vegetable salad - Balance Box

Wild rice, dry

15 g

Peas, frozen, boiled

45 g

Edamame Beans, cooked

50 g

Red pepper

25 g

Radish

25 g

Cucumber

25 g

Coriander, fresh

1 teaspoon(s)

Sesame Oil

3 ml

Mirin

11 ml

Lettuce

20 g

Soy Sauce

5 ml

Wasabi paste

1 ml

Root Ginger

2 g

Hijiki dried seaweed

10 g

Sesame Seeds

1 g

Coconut sugar

2 g

Extra virgin olive oil

5 g