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Confetti Salad
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
This salad stays fresh for an amazingly long time. It seems to have
something to do with the keeping power of the root vegetables. By grating and dispersing
them throughout the salad, their energy seems to be transferred to the more perishable
ingredients. A festive and unusual tasting dish, good for a crowd. Once you have tried it,
you will want to make it regularly.
Using a salad shooter, or mandoline, shred the following into a large salad bowl:
2 Carrots
1-2 Parsnips
1 rutabaga
1 turnip
1 3" slice of daikon radish
Add:
2 Cups mixed baby greens (Packaged greens)
2 Cups Sunflower sprouts, cut up
1 Cup Red Pepper, cut into long strips
1/2 Cup cucumber rounds, cut in halves
1 large shallot, chopped fine
2 scallions, chopped fine (also called green onions)
1/4 Cup chopped Parsley
1 Cup thinly sliced green cabbage
1/4 Cup sliced Celery
1 Cup kale, broken in pieces. Put in sieve, pour water that has been brought to boil and
cooled for 1 minute over kale. drain.
Juice from 1 lemon or lime
2 Tablespoons dulse flakes
2 Tablespoons grated unsweetened coconut
Sprinkle salad liberally with juice from lemon or lime. Toss thoroughly. Sprinkle the
dulse on top. Follow with the coconut flakes. Decorate with red pepper or Daikon radish
rounds. Serve with Asian dressing on the side. Serves 10-12
Note: other good veggies to grate for the base are celery root and
winter squash.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
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