Here’s a salad I whipped up from some of the oddest ingredients in my kitchen ~ a zesty, tangy and refreshing combination. This light salad leaves you feeling quenched. Great for a complimentary dish to cleansing (depending on what you are restricting, of course).
Daikon & Beet Asian Salad (from Leah’s Kitchen). Makes two
A bed of chopped romaine lettuce (3/4 of a salad bowl)
A small handful of chopped sweet onion
Shredded daikon (1/2 cup per bowl of salad)
Finely sliced green cabbage (1/2 cup per bowl of salad)
Top with a few olives (I used garlic stuffed olives), beets (either steamed or pickled; today I used pickled and the extra zap was tasty), leftover cold rice and if you are looking for an added spike ~ add golden peperoncini.
Seasoned rice vinegar
Sea Kelp Delight Seasoning
Flaked sea salt