Description:

Recipe from Winter 2016 issue of True Natural Health – Autumn 2016 Seminar Lunch

 

Ingredients:

Wonga bok (Chinese cabbage)

Red cabbage

Daikon (a mild-flavoured winter radish)

Shallots

Bean curd sheets.

 

Dressing

1 part tamari

2 parts extra-virgin olive oil

1 tsp crushed garlic

Sesame oil to taste.

 

 

Procedure :

Combine dressing ingredients well. Shred the red cabbage and wonga bok. Mix with chopped shallots and julienne daikon. Toss salad with dressing and top with crushed bean curd sheets.