Ingredients

*For The Salad
2 large parsnips
( or one half head cauliflower)
3/4 cup shredded carrots
one bunch scallions
one small bunch cilantro
1/4 cup raisins
bunch of baby spinach and watercress
*For The Dressing
1 teaspoon salt
3/4 cup olive oil
3 tablespoons sesame oil
1/2 cup rice or cider vinegar
1 teaspoon shoyu
1/2 teaspoon grated orange rind
2 tablespoon scallions chopped
1 teaspoon minced ginger
1-2 clove minced garlic
2 tablespoons minced cilantro
pepper and crushed red pepper to taste
1 packet stevia or sweetener of choice to taste

Recipe Directions

Salad

Chop/shred parsnips/cauliflower and carrots in food processor

Chop scallions

Finely chop cilantro

Toss all with remaining raisins in bowl

Dressing

Wisk all dressing ingredients together or alternately blend them for a different consistency. ( I like both)

Store in cruet/bottle

Mix about 1/4 dressing with the salad blend and reserve the rest of the dressing to pour over greens or for another use.

Serve salad over bed of spinach and watercress add more dressing as desired.

Marichiesa's Thoughts

By Marichiesa

This salad has been adapted from an old favorite of mine, the “Sesame Orzo Salad” from the Frog Commissary Cookbook. The recipe for the dressing is pretty true to the original but the salad ingredients are obviously very pasta free! This recipe is so adaptable. You can serve it over a bed of greens as I’ve done here or wrap the salad up in a romaine or collard leaf. Even stuff it in a tomato. The dressing is great anytime!

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Comments

Top voted

writeeternity

Oct 04, 2009

3 votes
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Hey- this sounds really great. I also have some parsnips in the fridge I didn't know what to do with!

Marichiesa

Oct 04, 2009

3 votes
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Writeeternity,

Parsnips chopped like rice in a food processor and then marinated in some ginger, shoyu, rice vinegar and sweetener make a great filler for nori wraps too! YUM ;-)

All

Marichiesa

Oct 04, 2009

3 votes
+
Vote up!
-
Vote down!

Writeeternity,

Parsnips chopped like rice in a food processor and then marinated in some ginger, shoyu, rice vinegar and sweetener make a great filler for nori wraps too! YUM ;-)

Top Voted

writeeternity

Oct 04, 2009

3 votes
+
Vote up!
-
Vote down!

Hey- this sounds really great. I also have some parsnips in the fridge I didn't know what to do with!

Top Voted

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