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Recipe: Daikon-Parsley Salad
This is a slightly altered version of a recipe from the Institute of Integrative Nutrition, and is one of the most delicious uses I have found for daikon radish, which is a natural detoxifier (and a fat-burner according to some). Ume plum vinegar is the salty, almost electrically-zesty brine from the pickled plums known as umeboshi. You can find ume plum vinegar in health food stores and at Edenfoods.com.

Ingredients:

  • 1 large daikon radish
  • 1 bunch parsley
  • 3 Tbsp. ume plum vinegar
  • 1 Tbsp. olive oil or walnut oil

Preparation:

  1. Grate the daikon. Remove the stems from the parsely and chop coarsely.
  2. Whisk together the vinegar and the olive oil. Combine all ingredients. Let sit for 15-20 minutes before serving.

- Larissa Phillips

Feeding Your Family Newsletter: Spring Cleaning Recipes: Beet-Fennel-Orange Salad - Daikon-Parsley Salad What\'s In Season? Spinach - Things We Love: The Fat Factor - Health Check: Formula Fear - Mothership Meals\' Blog

 

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