15 oz raw sauerkraut
½ head of cabbage, shredded
1 small zucchini
1 small carrot
1 beet root
1 red pepper
1 cilantro - dill - green onion, each
heirloom tomato and Avocado
½ cup Olive oil
jalapeño - Celtic sea salt , to taste
s a l a d: CHOP various vegetables with different grater, shredder etc. to vary in forms and textures~ COMBINE it all well, except for avocado and tomato~ PACK it tightly and let it settle overnight or for few hours~ SERVE it dressed with olive oil and topped with slices avocado and tomatoes~ s o u p: take one cup of salad and ¾ cup of water add 1 T-spoon of tahini and ½ t-spoon of unpasteurized miso paste; blend it and vu à la… Russian borscht!
One of the tastes, from the memories of my youth, includes delicious taste of ‘borscht’. There are MANY different ways preparing this authentic dish from hot to cold… red… white… sour… and even vegetarian. This salad I have been making repeatedly and every time it triggered memories until last night if finally donned on me … it is borscht salad!… avocado makes it perfect addition instead of dollop of sour cream. Enjoy! And if beets are not your thing… use red cabbage for the color effect – it is still good…
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!