Raw daikon, beet, carrot and marinated kale melange
Raw vegetables can be hard to digest and pretty boring too. For better digestion and to enhance the taste you have to use a little sea-salt and vinegar or lemon to marinate them. Instead of serving them all mixed up on a flat plate, you can make it fun by layering each ingredient and make a stack.
- 1 cup each chopped daikon, beet and carrot
- 1 bunch of kale
- olive oil
Serves 2-4 people depending on size of portions
Chop each ingredient at a time in blender till it is finely chopped. Use a slow speed to make sure you don’t make it into a smoothie or use a food processor. You can also use a grater.
For the kale – use 1/2-1 teaspoon of sea salt, 1 table spoon mirin, 1 tablespoon of olive oil. If you want to just chop the kale by hand (and knife) you need to massage it well (by hand) with the sea-salt and mirin or lemon to wilt it, which is the marinating part.
For the carrot, use 10 drops of lemon and mix it.
For the beet, 1 tablespoon of shredded fresh ginger, and mix it in.
For the daikon, use just the daikon.
Layer everything into a glass. Turn it over onto a plate and serve.