Category:
rainbow

INGREDIENTS

  • ½ cup lemon juice
  • 2 tablespoons Nama Shoyu
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated ginger root
  • 2 carrots, sliced into very thin 5-inch long julienned strips
  • 1 parsnip, sliced into very thin 5-inch long julienned strips
  • 1 large red pepper, sliced into very thin 5-inch long julienned strips
  • 1 5-inch piece of daikon radish, sliced into very thin 5-inch long julienned strips
  • 1 5-inch broccoli stem, sliced into very thin 5-inch long julienned strips
  • 4 scallions, green part only
rainbow

DIRECTIONS

This recipe is visual dynamite; make it when you want to impress someone. Tying the scallion in a knot or bow takes a bit of fussing but the results are very worthwhile.

Color is important in this recipe. Experiment with winter squash, yellow and orange peppers, broccoli stems, celery, jicama and zucchini.

In a small bowl, mix the lemon juice, Nama Shoyu, oil and ginger; set aside. In a shallow dish, combine the carrots, parsnip, red pepper, daikon, broccoli and scallions. Pour the dressing over the vegetables and let the salad marinate for 30-60 minutes. Drain well, pat dry with paper towels. (Save the marinade to use as a dressing in another recipe.)

Working on a cutting board, divide the vegetables into four equal piles, making sure that each pile has a variety of colored vegetables. Place each pile on a scallion and tie, as you would a ribbon, making a knot or a bow. (It is easier to make a scallion “ribbon” if you cut the scallion in half, lengthwise, to within 1 inch from the end. Then, open the scallion so that it is twice as long as before.) Garnish the bundles with a sprig of parsley, cilantro, radish sprouts or edible flowers. Serves 4 as a side dish or placed on top of a salad.

Note: You can also make ribbons from fresh lemon grass (tuck an edible flower into the knot) or large chives. Maybe you will be lucky enough to find some perfect chives with the flowers still on them at the farmer’s market.

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