We just got back from a week-long trip to Hong Kong and Beijing where I had no choice but to eat tons of grease and pesticide-laden food. Some of the cooked vegetables we ate actually had an awful acrid taste so it was nice to finally get back to the farmers market this morning and get right back on my detox. I found incredibly beautiful watermelon radishes at the Santa Monica market and decided to make a little Northern Chinese-inspired salad out of these.
1 Julienned or thinly sliced watermelon radish (you can use any other type of colorful radish)
2 tablespoons rice or Kopali organic banana vinegar
1 tablespoon traditionally brewed San-J or Eden soy sauce
1/2 teaspoon raw cane sugar
1.5-2 tablespoons La Nogelera walnut oil