Jan 21, 2013
Asian Confetti Salad
This lively and colorful dish is probably one of the most tasty salads I’ve ever had! Not a lot of greens in this one but many other healthy veggies. Dr. Fuhrman recommends that you have at least one large salad as “the main dish” every day. Eating lots of salads can get boring sometimes. But this one was fun to eat and broke the mold of “just a salad.” Try it and I think you’ll agree!
for the salad ~
- 2 large carrots
- 1 medium daikon radish root
- 3-4 large stalks bok choy, leaves included
- 1 red bell pepper
- 1 small red onion
- kelp or dulse flakes for garnish, optional (see notes)
- Shred the carrots and the daikon in a food processor (you can do it by hand if you don’t have a food processor. Just use the large shred side of a grater).
- Finely slice the red pepper, tossing seeds and membranes.
- Finely slice the red onion.
- Finely slice the bok choy, crossways from the way it grows.
- Toss everything together.
- Serve with Creamy Asian Dresssing (below)
- 2/3 cup vegan sour cream (recipe here) Note: store-bought vegan sour cream will give an entirely different consistency but can be used. Just add a bit more water to the recipe.
- 2-inch piece of fresh ginger, peeled and finely grated
- 1 TBS tahini
- 1 tsp apple cider vinegar
- 3 TBS water
- 1/2 tsp toasted sesame oil
- Mix all ingredients together.