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.  You can substitute red radishes for the daikon.
  •          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 30-40 minutes in the sink and then rinse to remove the salt.
  •          Mix in grated carrot, daikon and sprouts.
  •          Combine water, vinegar and tahini for the dressing. Pour over salad and serve. 
  •          Or use any of your favorite dressings.
  •          You can add sliced scallions and/or chives; chopped parsley or cilantro.


This salad will keep for 3-4 days in the refrigerator and is far easier on the digestive system than eating raw salads. 

Mixing the vegetables with sea salt and letting it sit for 30-40 minutes will greatly reduce the damp and mucus forming properties of raw vegetables that cause bloating and other issues.


Spring Health Tips for Body and Mind