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Shredded Vegetable Salad with Spicy Chinese Dressing

[Healthy Holiday Recipes]
Salad
- ½ head romaine lettuce, chopped in shreds
- 1 medium cucumber, peeled and sliced in half moons
- ¼ medium cabbage, shredded
- 2 scallions, chopped
- 1 medium carrot, grated
- 2 Tbs. toasted sesame seeds
Spicy Chinese Dressing
- 2 Tbs. sesame tahini
- 2 Tbs. mild honey (optional: ⅛ tsp. powdered stevia; we used Stevita® brand in our test kitchen)
- 2 Tbs. brown rice vinegar
- ½ tsp. grated fresh ginger
- 1 Tbs. tamari (wheat-free)
- 2 Tbs. sesame oil (toasted)
- ½ cup filtered water
- 2 Tbs. safflower oil (Omega Nutrition or Flora)
- Combine all shredded and chopped vegetables; add sesame seeds.
Directions
Combine dressing ingredients by blending or shaking.
Toss salad greens with dressing; add garnish of fresh, chopped parsley and serve.
About the Author
Miriam Ballonoff Bach, BA, has over sixteen years experience in nutrition and food service, including owning a restaurant, and a whole foods lunch delivery service. She facilitates whole foods preparation classes / nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California. She can be reached at mimba3@cox.net.
Published in the Price-Pottenger Journal of Health & Healing
Fall 2009 | Volume 33, Number 3
Copyright © 2009 Price-Pottenger Nutrition Foundation, Inc.®
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