Authors: Ani Phyo

Ani's Raw Food Essentials (41 page)

BOOK: Ani's Raw Food Essentials

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SALAD

2 cups spinach, well washed
2 cups romaine lettuce
2 cups Boston lettuce
1 cup watercress

DRESSING

2 teaspoons Homemade Mustard Sauce (page 201)
1 tablespoon balsamic vinegar
2 tablespoons agave syrup
1 tablespoon pine nuts

Place all the salad ingredients in a large mixing bowl. Add the dressing ingredients and toss to mix well. Serve immediately.

SEAWEED AND CUCUMBER SALAD

MAKES 4 SERVINGS

This Korean-inspired recipe is refreshing and cooling, great for summertime picnics in the park. The sea vegetable
wakame
is tossed with cucumbers in tart apple cider vinegar with a splash of sesame oil. Sea vegetables are full of minerals and iodine from the ocean and help regulate our thyroid and improve overall health.

1 cup dried
wakame
2 cups sliced cucumber
2 tablespoons apple cider vinegar
3 tablespoons toasted sesame or cold-pressed extra-virgin olive oil
Â½ teaspoon minced garlic

First, soak the
wakame
in about 1 cup of filtered water. Set aside to hydrate for at least 5 minutes. Squeeze the excess water from the
wakame
and place the seaweed in a mixing bowl with the remaining ingredients. Toss to mix well.

Will keep for 1 day in the fridge.

ASIAN GREENS WITH LEMON-TAHINI DRESSING

MAKES 4 SERVINGS

A creamy smooth dressing, packed with calcium from the tahini, is tossed with beautiful spicy greens and sliced radishes. Lemon, sesame, and oregano add another layer of wonderful flavor.

DRESSING

Â¼ cup tahini
Â¼ cup lemon juice
2 tablespoons Bragg Liquid Aminos
Â¼ cup water, or as needed

SALAD

2 cups chopped
matsuma
(Japanese mustard greens)
2 cups chopped mustard greens
10 radishes, sliced
Â½ cup corn kernels
1 tablespoon fresh basil leaves

Place the dressing ingredients in a bowl and mix with a spoon. Pour over the salad and toss to mix well.

Will keep for 2 days in the fridge.

GENERAL TIP: Traveling Salads

IF YOU'RE GOING
to save some salad to enjoy for lunch the next day, or will be traveling with salad out of your fridge, or whenever you want to extend your salad's shelf life, store the dressing and veggies separately and mix just before eating.

Use this same tip for any of your dishes that are served with a sauce, such as noodles, pizza, and burgers.

VIETNAMESE CABBAGE SALAD WITH FRESH MINT MAKES 4 SERVINGS

Napa cabbage, carrots, and cucumber are mixed with fresh mint, cilantro, and basil, and then tossed in a whisked shallot and lime vinaigrette for a bright and flavorful salad.

DRESSING

Â¼ cup thinly sliced shallot (about 1 large)
Â¼ cup lime juice
3 tablespoons agave syrup
1 teaspoon sea salt
1 teaspoon apple cider vinegar

SALAD

4 cups shredded napa cabbage
1 cup shredded carrots
Â½ cup cucumber, halved vertically and sliced thinly into half-moons
Â¼ cup torn fresh mint leaves
Â¼ cup fresh cilantro leaves
2 tablespoons torn basil leaves

GARNISH

3 tablespoons chopped almonds

Place all the dressing ingredients in a mixing bowl. Mix well.

Add the salad ingredients to the bowl and toss. Set aside to marinate and soften the cabbage, or serve right away for a crunchier salad.

Top with the almonds and serve.

Will keep for 2 days in the fridge.

GREEN PAPAYA SALAD

MAKES 4 SERVINGS

This is my version of the traditional Thai recipe. A light whisked dressing of lime and agave is tossed into papaya and carrots with red chiles and garnished with cilantro, basil, and almonds.

If you don't have green papaya, try using green mango instead.

DRESSING

2 tablespoons lime juice
2 tablespoons agave syrup

SALAD

4 cups julienned papayas
2 cups shredded carrots
2 red chilies, sliced thinly, or to taste

GARNISH

Â½ cup chopped fresh cilantro
Â½ cup chopped fresh basil
1/3 cup chopped almonds

Whisk together the lime juice and agave syrup in a large mixing bowl. Add the salad ingredients and toss well. Set aside and leave to marinate for 15 to 20 minutes.

To serve, top with the herbs and almonds.

Will keep for 2 days in the fridge.