Brown Rice Vinegar Salad
Recipe By: Yuka Mikayama
1/8 sliced daikon radish
1 tsp sea salt
3 tsp Spiral Organic Brown Rice Vinegar
1/4 cup chopped carrot
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
2 tbs chopped onion
1/4 can Spiral Organic Chick Peas
1/2 tsp sea salt
1 tsp lemon juice
Thinly slice the daikon radish with a slicer. In a bowl, add daikon, sea salt and brown rice vinegar and mix well. Set aside.
Add 1/2 tsp sea salt, carrot, broccoli and cauliflower into boiling water and cook until crisp and tender, drain well. In a bowl, add brown rice vinegar, the remaining sea salt, lemon juice, cooked vegetables, onion and chickpea’s. Mix well.
Decorate the daikon like flower pattern and serve with vegetables.