Super Salad

The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 4 as a side dish

A magnificent salad with bite and gusto that goes with almost anything apart from desserts.

Photo © Rene S. Riis
Foodstyling: Kille Enna

Dressing

2 cloves of garlic, chopped very finely
2 tsp ginger, grated finely
2 tbs tamari
2 tbs unfiltered cider vinegar
2 tbs extra virgin olive oil

Salad

1 large daikon, also known as Oriental horseradish (approx. 12 oz/350 gr), sliced very thinly diagonally
3 carrots, sliced very thinly diagonally
1 beet, sliced very thinly
4 large handfuls of arugula salad, also known as rocket or rucola, cut 1/2 inch (1 cm) off the stalk at the root end, and tear in half
sea salt
freshly ground black pepper

Cooking Instructions

1) Combine all the ingredients for the Dressing in a bowl, stir, and leave for 30 minutes.
2) Leave all of the ingredients for the Salad raw, and combine in a large bowl.
3) Pour the dressing over the salad, add sea salt and freshly ground
pepper to taste, stir, and serve immediately.

Note: Measurements are provided in both U.S. and European/metric units.