Ingredients: Asian Dressing: 2 tablespoons unrefined sesame oil 1 tablespoon toasted sesame oil 4 tablespoons rice wine vinegar 1 tablespoon minced garlic 2 teaspoons grated ginger 2 tablespoons sweetener 1-2 tablespoons namu shoyu, tamari, or soy sauce dash of cayenne red chili flakes (optional) Salad: 2 cups finely shredded cabbage of choice 1 cup diagonal-cut [...]
Ingredients: 4 fresh beets, roots and stems removed 1 cake firm tofu 1 bunch dandelion greens, chopped to bite-sized pieces Marinade: 1/3 cup soy sauce ½ cups fresh lemon juice 3 cloves garlic, minced 1 tablespoon fresh grated ginger root ¼ cup chopped scallions 1 scallion, sliced on the extreme diagonal 1 tablespoon grated daikon [...]
This mild version omits the chilies. Begin making it at least 3 days ahead. This recipe is nice because it is mild for those who don’t like too much heat. Ingredients: 7 tablespoons kosher salt, divided 1 large head Savoy cabbage, outer leaves discarded, cabbage quartered lengthwise with root ends left intact 1 tablespoon sweetener [...]
From Kansha, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking... just beautiful!) Serves 2-4 1/2 teaspoon toasted sesame oil 1/3 cup matchstick-cut carrots 2/3 cup matchstick-cut daikon radish 1 teaspoon sweetener 1 tablespoon sake 2 tablespoons stock or water 1 tablespoon soy sauce 1/4 cup matchstick-cut peeled broccoli stems 1 [...]
