We recently discovered this unusual, yet delicious and beautiful salad:
From Kate Wood
’s Eat Smart, Eat Raw
Posted on OrganicFood.co.uk
is cabbage that has been grated and allowed to ferment. A traditional German dish, it is full of enzymes and beneficial bacteria, and wonderful for the digestion.
200 g / 6oz lettuce leaves, torn
200 g / 6oz spinach leaves, torn
1 avocado, diced
3 tomatoes, diced
250 g / 8 oz sauerkraut
30 g / 1 oz dulse, rinsed
30 g / 1 oz alfalfa sprouts
1 tsp kelp
1 tbsp nutritional yeast flakes
a dash of Braggs Liquid Amino’s
a dash of sesame oil
Toss all ingredients together.
Serves two to four
~ If, like me, you don't intuitively relate to these measurements, not a problem! I always just eye it and it turns great every time!
~ I prefer this salad without the kelp
~ I also like to add a 'smidge' of lemon juice for extra tartness.