Crunchy, bright, delicious!

From Rachel Oberg, GB Produce Team Member and Dinner Specialist

Serves 4

1 ¼ tablespoons Smoked Shoyu
1 tablespoon Sriracha
¼ cup rice vinegar
2 teaspoons maple syrup
1 cup grated daikon or watermelon radish
1 cup grated carrot
1 cup finely shredded napa cabbage
¼ cup chopped scallion (dark and light green parts only)
1 persian cucumber, thinly sliced
1 large ripe avocado, cut into small-ish cubes
¼ cup chopped mint
Tiny pinch of salt, optional

Whisk together the smoked shoyu, sriracha, rice wine vinegar, and maple syrup in a medium-sized bowl. Add the radish, carrot, napa cabbage, and scallions. Fold in the avocado, cucumber, and mint. Taste and add salt if needed.