The vegetables are pulsed at first. After they’re all broken up somewhat, the processor can be let run to make the result as fine as you prefer. The ingredients can include anything you think you should eat but can’t seem to include in your diet otherwise! Or, choose items according to taste and availability…
Condiments are essential to the outcome, and flavor balance can be considered. Raw vegetables have characteristic tastes, many of which are unfamiliar to us, yet distinctive and unique. Sample items! Imagine their combination. Chard is slightly bitter, for example – a characteristic that can be balanced by other tastes such as sweet, acidic savory or salty elements. In this mix, I added a couple of dried figs and a tablespoon of raisins for sweetness.
The ingredients here are Broccoli, carrots, red cabbage, red chard, kale, celery, walnuts, raisins, figs.
The dressing (blended in) consists of toasted sesame oil, rice vinegar, and (Thai) fish sauce (for a savory element).
After blending, I put it in a bowl over some greens – I’d recommend lettuce, but in this case I used a little whole raw chard and kale. To the chopped salad mix, I added cubed firm tofu, bonito flakes, scallions, small nori (seaweed) strips, and black sesame seeds.
I’ve said before I’d put bacon in a salad (as many do!) if it made it easier to eat the fresh whole raw vegetables. Here, the bonito flakes serve that purpose quite well – they’re very savory! Vegans might prefer another option, such as caramelized garlic, or tofu browned in tamari. A fried egg goes nicely on top of a salad, too, providing protein and Omega-3′s.
All of the ingredients involved have special desirable nutritional characteristics, and the result falls in many objective categories. It’s vegan (without the bonito!,) raw, paleo, whole, low-glycemic, Atkins, Mediterranean, and pescavegetarian!
End result! Raw salad with bonito flakes