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Confetti Salad
by Nomi Shannon

1998 Nomi Shannon. Please copyright notice below.

This salad stays fresh for an amazingly long time. It seems to have something to do with the keeping power of the root vegetables. By grating and dispersing them throughout the salad, their energy seems to be transferred to the more perishable ingredients. A festive and unusual tasting dish, good for a crowd. Once you have tried it, you will want to make it regularly.

Using a salad shooter, or mandoline, shred the following into a large salad bowl:

2 Carrots
1-2 Parsnips
1 rutabaga
1 turnip
1 3" slice of daikon radish

Add:
2 Cups mixed baby greens (Packaged greens)
2 Cups Sunflower sprouts, cut up
1 Cup Red Pepper, cut into long strips
1/2 Cup cucumber rounds, cut in halves
1 large shallot, chopped fine
2 scallions, chopped fine (also called green onions)
1/4 Cup chopped Parsley
1 Cup thinly sliced green cabbage
1/4 Cup sliced Celery
1 Cup kale, broken in pieces. Put in sieve, pour water that has been brought to boil and
cooled for 1 minute over kale. drain.
Juice from 1 lemon or lime
2 Tablespoons dulse flakes
2 Tablespoons grated unsweetened coconut

Sprinkle salad liberally with juice from lemon or lime. Toss thoroughly. Sprinkle the dulse on top. Follow with the coconut flakes. Decorate with red pepper or Daikon radish rounds. Serve with Asian dressing on the side. Serves 10-12

Note: other good veggies to grate for the base are celery root and winter squash.

 

Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).

Visit the Raw Gourmet Web Site for more recipes!

 

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