Susan Waxman has dedicated herself to creating healthy meal plans and teaching macrobiotic recipes to students. This is her recipe of a easy, refreshing, and light macrobiotic salad. Enjoy!
This macrobiotic salad recipe is a great dish to add your macrobiotic meal. A macrobiotic salad is meant to accompany the rest of the meal in a way that brings added nourishment and excitement to the dish. The following recipe is an easy to make, delicious meal enhancer. We hope you enjoy!
Head cabbage (round, green cabbage)
Celery
1 carrot
Sea salt
Ratio: 1/4 – 1/2 teaspoons sea salt per 4 – 5 cups of vegetables
2-3 teaspoons tahini
Several drops of shoyu
Slice vegetables very finely.
Sprinkle in a small amount of sea salt and mix really well until vegetables begin to sweat. The more thouroughly pressed salad is mixed, the less salt is needed.
Place in bowl and put a plate on top. Place a weight on top of this. (A jar of beans works well.)
Press at least 2 – 2 1/2 hours, no longer than 3 hours.
Mix the dressing ingredients with chopsticks or whisk.
Dilute with a small amount of hot bancha tea or spring water. The dressing should be creamy but not too thick. Add some brown rice vinegar for a sour taste.
Remove pressed vegetables from bowl and drain off any excess liquid.
Dress the salad and place in another serving bowl.
Your meal is now ready to served and enjoyed! We hope you have enjoyed this macrobiotic salad.
Add a macrobiotic salad to your meal plan. Here are tips on how to build your daily and weekly meals.
Want to learn more about health and macrobiotics? Take one of our online macrobiotic courses.
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