Asian Slaw & Ginger-Sesame Dressing

A hot summer mid-day is the perfect time to indulge in some cold crunch!

This alkalizing salad includes cooling raw fennel & cucumber… along with radish (great for the liver)… the cooling nature of the raw veggies is balanced with a warming sesame-ginger dressing.  Ayurveda says that raw veggies are best consumed during the mid-day, when the sun is high in the sky… and during the warm season – spring / summer.

Veggies (approximate amounts – do to taste)

  • 1-2 Fennel bulbs, thinly sliced
  • 1 bunch of Radishes, thinly sliced
  • 2-4 Cucumbers, peeled, seeded and thinly sliced
  • 1/2 bunch cilantro, chopped

Ginger-Sesame Dressing – use amounts to taste

  • 1/2 Cup Black sesame seeds (or white if you can’t find), toasted on the stovetop in a pan
  • 1/2 Cup Olive oil
  • 1/4 Cup of toasted sesame oil
  • Juice of 2 Limes
  • 1/3 Cup Rice vinegar
  • 1/4 Cup Shoyu or Tamari
  • dash of Organic agave or maple syrup (unless your rice vinegar is sweetened)
  • 1-2 TB shredded ginger
  • 1/2 Cup Black sesame seeds (or white if you can’t find), toasted on the stovetop in a pan

Toss ingredients together!

Pairing

Though I’m not a fan of excess amounts of soy, on occasion, it’s just fine. This salad would go great with a bowl of steamed edamame, or a marinated & baked or stirfried tofu or tempeh.

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