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Spring Tornado Salad

By
Tanya Eng
Photography by
Mark Schultz
Spin circles around regular chopped salads with this colourful tornado of zucchini, carrot and radish.

Ingredients

  • 1 small  green zucchini
  • 1 small yellow zucchini
  • 1 large heirloom carrot
  • 6 large radishes
  • 1 cup  (250 mL)  shredded red cabbage
  • Onion sprouts
  • Enoki mushrooms
  • Lemongrass Dressing:
  • 1 cup  (250 mL)  watercress leaves and tender stems
  • 1/4 cup  (60 mL)  olive oil
  • 3 tbsp  (45 mL)  apple cider vinegar
  • 2 tbsp  (30 mL)  sliced fresh lemongrass (about 2 stalks)
  • 1 tbsp  (15 mL)  sliced fresh red chili pepper (optional)
  • 1 clove  garlic
  • 1/4 tsp  (1 mL)  banana peppers
  • 1/4 tsp  (1 mL)  pepper

Preparation

1. Using smooth blade of turning slicer or spiralizer, slice green zucchini, yellow zucchini, carrot and radishes into spirals.

2. For dressing, in blender, pulse watercress, oil, vinegar, lemongrass, chili pepper (if using), garlic, salt and pepper until creamy, about 1 minute.

3. Scrape dressing into large bowl; toss with vegetables to coat. Serve in 6 tall oversized champagne flutes or martini glasses. Top each glass with onion sprouts and enoki mushrooms to taste.

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Source

Fresh Juice: April/May 2012

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