Adding mushrooms to the kale salad gives the feeling of fullness we usually expect from a meal, while sauerkraut adds the zing and healthy probiotics to the mix.
Raw Salad Recipes
This salad tastes surprisingly like tuna salad, but without the tuna.
Harvest some lettuce, radishes, and dill from your garden, and maybe cherry tomatoes and carrots, too, and put together a light salad, that is easy to make for a picnic or potluck.
While traditional tabbouleh is prepared using bulgur wheat, we’ll make a lighter version using cauliflower instead.
This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet. The enzymes in cultured vegetables also help digest other foods eaten with them. And best of all: it’s very easy to make and you will not have to use your stove!
Russians dig radishes—literally and figuratively. Back home in Russia we’d long for early spring and the appearance of fresh radishes in the markets. We always discarded the greens. Then, for most of the years we’ve lived in America, we’ve always used radishes in our salads, and thrown away the leaves. But just weeks ago at the market, my husband Nick heard another customer say he use radish leaves in his salad. Hmmm…we decided to experiment that very day. Result…the best salad!
Now I’m all excited about eating radish greens.Radish greens are edible, tasty, and nutritious! But the flavor can be strong, so use them VERY sparingly at first. You may substitute them for arugula or mustard greens in recipes. Learn more about the benefits of radish greens here.