This Recipe is part of the 5 No-Cook Dishes Raw Food at Home Menu
One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing and tied together with a chive. The flavor reminded me of creamy peanut butter noodles. It’s now a regular in our family meal rotation, and so yummy!
Equipment
Japanese mandolin
Ingredients
Sesame Dressing
1 cup sesame tahini
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds
Vegetable “Noodles”
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
Sea salt
1. Sesame Dressing: In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water. Add the remaining water a bit at a time and continue whisking until smooth. Stir in the sesame seeds and set aside.
2. Vegetable “Noodles:” In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated. Season to taste with sea salt.
Serves 8-10
Excerpted from Living Raw Food by Sarma Melngailis. Copyright © 2009 by 77 Lucky Cows, Inc. Excerpted by permission of HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.