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.

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Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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