The most difficult meat for me to give up eating is beef. When I abandoned a vegetarian diet back in my twenties, the tantalizing smell and flavor of beef on the grill is what drew me back to eating meat again.
Nevertheless, anyone who has tasted a deeply marinated portabello mushroom soaked in yummy spices and red wine vinegar fresh off the grill, can't deny that during the summer Read More...
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Source Adapted from soup recipe found in 1 Stock, 100 Soups
Preparation Time30 minutes
Serves1 or 2
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 or 2 | cloves garlic | crushed and minced |
| 2 tablespoons | Nama Shoyu | (or Tamari) |
| 2 teaspoons | lime juice | |
| 1/2 cup | olive oil | |
| 2 | cremini mushrooms | sliced |
| 1 or 2 | green onions | sliced |
| 1/2 cup | celery | sliced |
| 1/2 cup | carrot | spiralized or grated |
| 1 cup | fresh spinach | sliced into thin strips |
| 2 cups | jicama | peeled and spiralized into noodles or grated |
| 1/2 teaspoon | fresh ginger | finely minced |
| 2 teaspoons | dried daikon radish | soaked in warm water and then minced (optional) |
| 2 pinches | red pepper flakes |
1. Clean and prepare all the vegetables -- jicama, spinach, carrot, celery, green onions, and cremini mushrooms. If you don't have a spiralizer, using a cheese grater will work just as well.
2. Layer vegetables on a plate or toss them together in a bowl.
3. This recipe will make enough for one big salad for one person or two small side salads for friends.
4. Add all the dressing ingredients to a bowl -- olive oil, lime juice, Nama Shoyu, garlic, ginger, red peper flakes, and dried Daikon radish -- and whisk together with a fork.
5. Drizzle the dressing over the vegetables, toss, and serve.
6. For an added garnish consider sprinkling some sesame seeds on the top to add a bit of nutty flavor.
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