Recipe from Winter 2016 issue of True Natural Health – Autumn 2016 Seminar Lunch
Wonga bok (Chinese cabbage)
Daikon (a mild-flavoured winter radish)
Bean curd sheets.
1 part tamari
2 parts extra-virgin olive oil
1 tsp crushed garlic
Sesame oil to taste.
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.