• Bethany Klug

Sea Vegetable Salad with Miso Dressing


Serves 4

Miso Dressing ¼ cup white miso ¼ cup mirin 2 Tbsp. sesame oil 2 Tbsp. lemon juice 2 Tbsp. chopped ginger

In a blender, blend all ingredients until smooth.

Salad 1 ounce silky sea palm 1 small cucumber, peeled, seeded and cut into matchsticks 1 beet, peeled and cut into matchsticks 1 small daikon radish, peeled and cut into matchsticks ¼ cup dried tart cherries or ½ cup fresh cherries, pitted and quartered 1 Tbsp. black sesame seeds 1Tbsp. green onion, sliced on bias ¼ sheet dry nori, cut in half, stacked and cut into thin strips (optional)

Soak the sea palm in water for 10 minutes until soft but not waterlogged.

Drain the sea palm and using your hands, gently squeeze out excess water. Place the sea palm in a bowl and add cucumber, beets, radish, cherries and sesame seeds. Pour dressing over and toss to combine. Sprinkle with green onion and top with a few nori strips, if using.

Dr. Klug adapted this recipe from one in Raw Food, Real World by Matthew Kinney and Sarma Melngailis


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