JAPANESE/KOREAN FUSION SALAD

While visiting Cafe Gratitude recently,  we had this delicious salad that was surprisingly flavorful, filling and satisfying.  I thought I would try to replicate it by putting my own twist on the ingredients and sauces while keeping with some of the same flavors.  It is Japanese/Korean fusion because it combines ingredients that are typically found in Japanese food such as Daikon radishes, sesame seeds, Kelp, Udon Noodles and Tamari with Kim-chi which is very Korean.  Needless to say, the combination is amazing. Here's what I did.

Ingredients:

1/2 cup each of shredded Daikon radish, julienne of cucumbers, thinly sliced radishes, scallions, diced red bell pepper and cilantro.  I added a cup of micro-greens as well.  

1 cup of Organic spicy Kim-chi

For the noodles I used buckwheat Udon noodles prepared according to package directions.

For the sauce I reduced a 1/3 cup each of the following: fresh Ruby Red Grapefruit juice, orange juice and lemon juice along with 1 tablespoon of fresh ginger root using a micro-plane and 2 tablespoons of Tamari.  Reduce it by half.  When it's cooled a bit, add it to a blender with 1 cup of walnuts and 1 cup of Tahini Sauce.  Once it's all blended, add water until you get the consistency you want....I went for a thick salad dressing.  

I mixed all of the ingredients in a large bowl with as much dressing as you like, but start with about 1/2 cup.  

Garnish with 1 teaspoon of sesame seeds and 1 teaspoon of Dulce Flakes