Cruciferous Salad with Horseradish Dressing

Ingredients

Horseradish Dressing

Total Yield: approximately 227 g (8 oz)

• 15 g (1 Tbsp) peeled, freshly grated horseradish (about 3 inches)

• 114 g (¼ lb) silken tofu (½ block)

• 29 g (1 oz) extra virgin olive oil

• 57 g (2 oz) chickpea or white miso

• 57 g (2 oz) water

• 4 g (1 each) garlic clove (sliced)

• 29 g (1 oz) lemon juice (1 lemon)

• 15 g (1 Tbsp) rice vinegar

• 1 tsp umeboshi paste

• 1 tsp Dijon mustard

• Salt and pepper to taste

• Tabasco or hot sauce to taste (optional)

Cruciferous Salad

Total Yield: 2 servings

• 454 g (1 lb) Chinese cabbage, chiffonade

• 1/2 tsp sea salt

• 114 g (4 oz) English cucumber (1 small), peeled and mandolin-ed into thin rounds

• 85 g (3 oz) celery, 1/8-inch diagonal slices (about 3 ribs)

• 57 g (2 oz) scallions, sliced into thin diagonals (about 3 scallions)

• 114 g (4 oz) red radishes, sliced into thin rounds (about 4 radishes)

• Zest of 1 lemon (½ - 1 tsp)

• 29 g (1 oz)  lemon juice (from zested lemon)

• 4 g (2 Tbsp) chopped parsley

• Horseradish dressing

Prep Method

Horseradish Dressing

1. Combine horseradish, tofu, oil, miso, water, garlic, lemon, vinegar, umeboshi paste, and mustard in a blender. Process until creamy and smooth.

2. Add salt and pepper and Tabasco to taste, blending until incorporated.

Cruciferous Salad

1. Combine cabbage in a large bowl with salt. Massage cabbage for 5 minutes until liquid from cabbage is released.

2. Add cucumber, celery, scallions, and radishes to the bowl. Transfer salad to colander set atop a large metal bowl, gather salad in center of bowl, and place plate on top. Place a pot filled with water atop a plate and press salad for 30 minutes.

3. Remove weight from salad, season vegetables with lemon zest, lemon juice. Mix to combine. Garnish with parsley and serve with horseradish dressing.