community recipe added May 30, 2012 2:14:49 PM bybethhemmila
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...
Source Adapted from soup recipe found in 1 Stock, 100 Soups
Preparation Time30 minutes
Serves1 or 2
|1 or 2||cloves garlic||crushed and minced|
|2 tablespoons||Nama Shoyu||(or Tamari)|
|2 teaspoons||lime juice|
|1/2 cup||olive oil|
|1 or 2||green onions||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.