BOILED SALAD
Boiled Salad
Boiled salad sounds really boring!! But in fact, it is one of the real strengths of a macrobiotic way of eating! It is a way of very lightly cooking different vegetables, and then mixing them together with some seasoning.
Ingredients
- 2 Carrots
- 4 Celery sticks
- !/4 Daikon (white radish) or 1 bunch of red radish
- Water
- Pinch of sea salt
- 1 Tbs Brown Rice Vinegar
- 2 Tsp Ume Plum Seasoning
Instructions
- Slice the vegetables into matchsticks, keeping each type separate.
- Bring the water to a boil with the sea salt and add each type of vegetable pieces separately for a minute or two and leave to cool on plates.
- When cool, mix all the veg pieces together well and add the seasonings.
Notes
The quick cooking softens the fiber a little to make the vegetables more digestible and their nutrients more available than if they were raw, while at the same time keeping much of the crunch and freshness. It is a great dish to eat often. Many different types of vegetables can work well, and leftovers will keep well if refrigerated.