Japanese Omelet Salad

• 1 medium daikon
• 2 medium carrots
• 6 large red radishes, thinly sliced
• 1 1/2 cups finely shredded red cabbage
• 1 1/2 cups bean sprouts
• 2 tbsp pink pickled ginger, thinly sliced
• 6 None green onions, thinly sliced
• 4 None eggs, lightly beaten
• 1 tbsp soy sauce
• 1/2 sheet toasted seaweed (yaki-nori), thinly sliced
• None None FOR THE WASABI DRESSING
• 1 tbsp pink pickled ginger juice
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp wasabi paste

1. Using vegetable peeler, slice daikon and carrots into ribbons. Place ribbons in large bowl with radish, cabbage, bean sprouts, ginger and 3/4 of the green onion.
2. Whisk egg, soy sauce and seaweed in a medium bowl. Pour half of the egg mixture in large heated oiled skillet on medium heat. Cook until just set. Slide omelet onto plate; roll up. Slice omelet roll into thin rings. Repeat with remaining egg mixture.
3. For the wasabi dressing, whisk all ingredients in a small bowl.
4. Add dressing to salad; toss gently to combine. Divide salad among serving bowls. Top with omelet rings and remaining green onion.

daikon, carrots, red radishes, red cabbage, bean sprouts, ginger, green onions, eggs, soy sauce, wasabi dressing, ginger juice, soy sauce, mirin, wasabi paste

Taken from recipes-plus.com/api/v2.0/recipes/35787 (may not work)