This salad makes a cleansing, crunchy and nourishing accompaniment to any meal. It brings together a number of ingredients which are exceptionally good for you. Did you know that diakon radish not only aids in the digestion of fried foods but also helps break down bad fat deposits in the body? Or that cabbage has anti-carcinogenic properties? It doesn’t really matter – this salad is yummy. Enjoy!
1/4 red cabbage, very finely sliced
1/4 white cabbage, very finely sliced
1 handful of snow peas, sliced finely on a diagonal
1 cucumber, peeled and cut into thicker julienne
1 medium carrot, sliced into julienne
1/2 red capsicum, finely sliced
1 small daikon, sliced into julienne
2 handfuls mixed leafy greens
Optional – 2 shallots, very finely sliced
1/2 bunch mint, torn
2 tbsp olive oil
2 tbsp tamari
1 tbsp rice syrup
1 tbsp fresh ginger juice
2 tbsp fresh lemon juice
2 tbsp toasted crushed peanuts
Mix the sliced cabbage with a sprinkle of salt, massage and set aside for a few minutes to marinate.
To make the ginger juice grate some ginger on a chopping board. Gather the grated ginger into your hands and squeeze the juice into a bowl. Dab any remaining liquid on your chopping board with the squeezed ginger and squeeze some more. This is also a great way to make a medicinal ginger tea.
Combine the dressing ingredients and set aside.
Cut all the vegetables and mix excluding the greens and mint.
Just before serving add the greens and mint. Serve tossed with dressing and top with crushed peanuts.
Tip: Wonderful optional additions include mango and avocado, or a tbsp of soaked arame seaweed for extra minerals. You could also substitute toasted sesame seeds or almonds for the peanuts, or exchange the lemon for lime juice. If you love coriander add some here too.
This salad can be made in advance without the greens and herbs and dressed just before serving.
This recipe includes details for making fresh ginger juice using a little trick my friend Edwina Blush shared with me.
Pia Apple one of my recipes testers had this to say about the Asian Salad: Recipe was sooooooo good with avocado, the creaminess is an excellent contrast to the zing and crunch. We ate it as a side salad to a miso tofu stir-fry with udon noodles. I think it would also go well with 1/2 a miso-glazed roasted eggplant or a big slab of marinated (sweet chilli and soy) tofu steak pan fried. And a few home sprouted mung beans and a sprinkle of chilli.
For more wonderful cruelty-free recipes and to find out more about Carin please visit www.galasorganickitchen.com.