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Root Salad in Silan-Ginger-Lemon-Garlic Dressing


It’s hard to ignore such a colorful and flavorful salad. Remember to dress it right before serving, so the vegetables and pecans remain crispy.


For the Candied Pecans

1. Heat a frying pan, and toast the pecans for one to two minutes.
2. Add the silan, mix for one minute, and remove from the heat when it starts to boil and thicken. Let cool, and chop.

For the Salad

1. Mix all the vegetables together in a bowl.
2. In a jar, mix all the dressing ingredients together. Adjust the seasoning as needed. Pour over the salad and toss.
3. Add candied pecans to the salad just before serving.