YieldServes 2-4 (or more)
8 ounces broccoli stems (cut into pieces)
8 ounces carrots (trimmed)
8 ounces trimmed radishes (red or daikon)
½sSmall onion (trimmed)
1/3 cup white vinegar
2½ tablespoons ginger (peeled and minced)
1½ tablespoons sesame oil
1 chili pepper
3 cloves garlic (minced)
1 small tomato or 4 cherry tomatoes
1 teaspoon agave or sweetener of choice
1 teaspoon salt
2 tablespoons flax seeds (for garnish)
1. Shred the broccoli, carrots, radishes and onion in either a food processor or using a mandolin.
2. Puree the remaining items (except flax seeds) until completely smooth.
3. Combine the shred and puree mixing thoroughly and sprinkle with flax seeds.
Harmonylia's ThoughtsBy harmonylia
Spicy refreshing side.
Has quite a kick, so if you prefer to down play the flavor, remove the seeds from the pepper or halve the pepper.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note