Five Flavors Salad

img_1661I made this salad for dinner yesterday and today.  When I made it for the second time, I realized it had all five flavors–sweet (beets, apples), salty (salt!), bitter (watercress, radish), sour (lemon) and umami (or savory) (cabbage).

img_1659Here’s a definition of umami, in case you’re interested.   This salad is a nice combination of colors, flavors and textures.  And it tastes good, too

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Five Flavors Salad

  • Servings: 3
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups chopped cabbage
  • 1 cup watercress
  • 1/2 beet, grated
  • 1/2 apple, grated
  • 3-4 inch piece daikon radish (or use any radish), grated
  • 1 teaspoon ginger, grated
  • Juice of 1/4 lemon or to taste
  • Salt to tasted
  • 2 Tablespoons extra virgin olive oil

Directions:

  1. mix together all the vegetables, including ginger, in a large bowl.
  2. Add lemon, salt and oil.
  3. Stir
  4. Taste
  5. Adjust salt, lemon, oil as needed.
  6. Enjoy!

 

You could just chop all the vegetables, but I like the variety of textures from the different ingredients.  I also might have added some pumpkin seeds, but I’ve been snacking on these gluten free pistachios, so didn’t feel the need.  It’s surprisingly hard to find gluten free nuts if they’ve been processed in any way.

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I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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