A very colorful salad with a wide variety of vegetables
2 Carrots shredded
1-2 parsnips shredded
1 rutabaga shredded
1 turnip shredded
1 3 in slice daikon radish shredded
2 c mixed baby greens
2 c sunflower sprouts cut up
1 c kale torn and blanched
1 c slivered red pepper
1 c slivered green cabbage
1/2 c cucumber rounds cut in half
1/4 c chopped parsley
1/4 c sliced celery
2 scallions finely chopped
1 lg shallot finely chopped
juice of 1 lemon or lime
combine all chopped veggies and toss with the juice
sprinkle:2 TBS dulse flakes on 1 half
2 TBS grated unsweetened coconut on other half
serve Asian dressing on the side so salad will not wilt as quickly
will keep a very long time.
Using a salad shooter or mandolin will result in a
firmer shred because of the sharpness of the blades.
To blanch the kale tear into bite sized pieces, removing the stem.
Place in a sieve a pour 2-3 c water that has been boiled then cooled 1 minutes over top