Recipe from Living Raw Foods Cookbook
This salad is one of my absolute favorites! It is so refreshing, energizing, and with it being almost entirely raw it is packed full of enzymes, vitamins, and minerals. Your kids will love the familiar "noodleness" of the veggies. When I make a meal like this, I always make extra and eat it for days. This dish needs no other introduction, except to say that it is insanely good, and worth every ounce of effort it takes to prepare!
1 cup sesame Tahini
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup mellow red miso
3/4 cup plus 2 Tbsp water
1/4 cup black sesame seeds
In a bowl, whisk together the Tahini, sesame oil, lemon juice, miso, and 1/2 cup of water. Add the remaining water a little at a time until smooth and desired consistency is reached. Stir in sesame seeds and set aside.
4 cups daikon radish, julienne sliced on a mandolin if you have one
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on mandolin
3 medium carrots, peeled and julienned
6 baby bok choy, leaves sliced thinly on a bias
3 baby scallions, whites and about 1 inch of greens, thinly sliced
a big handful of cilantro leaves
Mix all of the vegetables with dressing in a large bowl until evenly coated. season to taste with sea salt, and garnish with a few extra sprigs of cilantro.
On a side note:
While I personally love the variety of vegetables in this and think that each one adds unique texture and flavor, You do not have to go out and buy every single vegetable I have listed here to enjoy this salad. Seriously, this dressing is amazing on everything. Use what you have. If all you could get was a bunch of zucchini and carrots, and some cilantro, this would still be amazing. The dressing completely makes whatever you pour it on. If you want to use it as a dip for veggies, don't thin it out as much. Also, if you do not have a Japanese mandolin, just use your potato peeler to make long thin ribbons with the vegetables.