When Bhikkhu Gunaratana stayed at the temple, I would make this salad for him. He liked it so much and could eat so much of it, I named it for him. It is a road map type of recipe that can go in different directions, depending on what you have at hand, but add a deviled egg or other protein and this makes a complete meal. It also holds up well for travel or picnics. You could add a bag of store bought “broccoli slaw” to make it for a large group, but a food processor makes prepping from scratch pretty easy.
- 1/2 Head green cabbage, sliced
- 1/2 Red cabbage head
- 1 Jicama, peeled & cut in to chunky sticks
- 2 celery stalks
- 3 Carrots, peeled
- Raisins or dried cranberries
Dressing
- 4 Tbsp finely chopped dried figs or dates
- 8 tsp Apple, orange, or pineapple juice
- 4 tsp Balsamic or other vinegar,
- 4 tsp Olive oil
- 1/2 tsp sesame oil
- 2 tsp EACH: cinnamon and turmeric
- 4 tsp Chopped & peeled ginger
- Black pepper to taste
- 1 Lime juice with zest
- Salt to taste
Grate green and red cabbage, jicama, celery, and carrots in food processor. Remove to large mixing bowl and add raisins or dried fruit.
Process all the dressing ingredients in the food processor until smooth and add to vegetables and toss. Chill to blend flavors.
4 Servings.
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