|
Small head
Chinese cabbage |
1/2 cp. grated
daikon radish |
|
1-2 cucumbers |
¼ cp. water |
|
1 cup (or more)
alfalfa sprouts |
1 TB. umeboshi
or balsamic
vinegar |
|
1 grated carrot |
1/4 to ½ cup
tahini |
·
Wash
cabbage, cucumbers, daikon and carrot.
·
Slice
cabbage thin.
·
Slice
cucumbers thin and grate carrot and daikon.
·
Place
cabbage and cucumbers in a colander and mix in 1 tsp. unrefined
sea salt.
·
Let sit 30
minutes in the sink and then rinse.
·
Mix in
grated carrot, daikon and sprouts.
·
Combine
dressing ingredients.
·
Pour over
salad and serve. Or use any of your favorite dressings. |
