Asian Cabbage Salad

Prep Time: 15 minutes
Cook Time: 0
Yields: 2-4 servings

1 ½ cup shredded green cabbage
1 ½ cup napa cabbage
1 cup shredded purple cabbage
1 cup sliced baby bok choy
1 cup mung bean sprouts
1 young coconut- (baby coconut meat sliced into think noodles-optional)
¼ cup cilantro
¼ cup hemp seads

¼ cup Sesame oil or dark toasted sesame oil
2 tablespoons Agave
1 large garlic clove minced
1 red pepper minced
1 teaspoon ginger
1 teaspoon sea salt

1-Wisk all vinaigrette ingredients together and toss with salad ingredients.

Sprout Salad

Prep Time: 10 minutes
Yield: 4 servings

1 cup mung bean sprouts
1 cup alfalfa or radish sprouts
1/2 cup each daikon and carrots, cut into matchsticks or grated, mixed with a pinch of salt
1 bunch watercress or arugula, washed and chopped

2 tablespoons tahini
1 tablespoon umeboshi paste
2 tablespoons lemon juice
1 tablespoon mellow white miso

1. Prepare carrots and daikon with salt and let sit while you prepare the rest of the ingredients.
2. Wash the sprouts well.
3. Combine the dressing ingredients.
4. Mix the vegetables with the dressing and serve

Tricolor Salad with Creamy Raspberry Dressing

Prep Time: 10 minutes
Yield: 2 cups, serves 4

2 Belgium endives or white part of curly chicory
1 radicchio
1 bunch arugula

1 package Mori-Nu silken tofu or 10 ounces silken tofu
4-6 tablespoons raspberry jam
2 tablespoons canola oil
3 tablespoons raspberry or umeboshi vinegar
1/4 cup water
1/2 teaspoon sea salt

1. Wash and dry salad greens. Arrange them over the individual salad platters.
2. Combine dressing ingredients in a blender and process until smooth.
3. Drizzle dressing over the greens and serve.