Asian Greens Salad

It's recommended by oodles of nutritional therapists, dietitians, and special diets to increase the quantity of raw vegetables in our diet. Some say as much as 80% of what we eat should be in raw form.

Seems like a lot and, wow, how in the world is that even possible unless we turn into rabbits? It is possible. But you have to be creative. Those plain old spinach or iceberg salads with a chopped tomato and maybe a little onion get really old unless slathered with fat laden processed dressings. And nobody wants that.

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This salad was shared with me by a vegetable co-op member and has morphed into something that we make just to keep in the fridge for snacks and lunches.

You can make it with bokchoy, green cabbage, even rainbow chard. I've done them all and they're all great. It holds up well for a few days even dressed, staying crisp and getting even more flavorful.

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Asian Greens Salad

In a bowl put:
1 whole green cabbage (chopped fine-I use the grated blade on the food processor), or 2 bunches chard or a large bokchoy(chopped)
1-2 carrots, peeled and grated
1 bunch green onion, sliced (can sub some thin sliced red or white onion)
1/2 c chopped, sliced or slivered raw organic almonds (or walnuts or cashews)
1/2 c raisins or dried cranberries

In a separate bowl, whisk together:
2 tbsp soy sauce
2 tbsp sesame oil
1/2 c olive oil
1/3 c rice wine vinegar (or apple cider vin)
1-2 tsp salt (to taste)
1/4 c sugar

Dress salad and toss. Store covered in fridge. It's great if you can leave it 30 min or more to macerate. Better still the next day. Did I mention that a whole cabbage lasts our family of 5 no more than a day and a half? Just sayin'. Yum. Enjoy!