Spicy Beet Noodle Salad
3 Large Yellow Beets
1 daikon
1 Handful of herbs- cilantro parsley
2 Cups Cherry Tomatoes
1 Heads of Romanesco or Broccoli or Cauliflower
1.5 Cups Cooked Mushroom sauté in skillet for 8
min
½ Cup Peanuts (any nut will substitute!)
2 Green Onions
2 Cloves of Garlic
1" Knob of Ginger
2 Teaspoons Miso Paste
⅓ Cup Hot Water
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Hemp Oil
1 Tablespoon Maple Syrup
2 Thai Chili
Instructions
To prep the veggies, using saladmaster process the
beets and daikon with cone #2
Halve the cherry tomatoes. Separate the romanesco
into small pieces
Using cone #1 grate the ginger and the garlic
into a bowl
Add the miso paste, hot water, apple cider
vinegar, hemp oil and maple syrup to the garlic and ginger, whisk until fully
combined – or blend in the blender. Using a pair of sharp kitchen scissors,
mince the Thai chili into the bowl. Arrange all of the vegetables, including
the mushrooms in a large bowl
Thinly slice the green onion, sprinkling over the
veggie bowl before dowsing in the miso dressing
Top with peanuts or nuts of your choice
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