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This recipe was submitted by Cheryl who got it from Zoe on the Potatoes not Prozac Community Forum.


Asian Salad

    Ingredients:

  • 1/2 head bok choy, sliced thin
  • 1/2 package grated carrots
  • 1/2 package broccoli slaw
  • 4 green onions
  • 1 cup bean sprouts
     

    Dressing:

  • 1/4 cup rice vinegar
  • 1/4 cup tamari (soy sauce)
  • 1/4 cup orange juice
  • 2 tsp sesame oil (I used canola)
  • pinch cayenne
  • sea salticon (optional)
Directions:
Mix vegetables in bowl. Mix dressing. Pour over vegetables and toss.


Purslane Salad With Yogurt

Purslane (Portulaca oleracea), is usually regarded as a common garden weed today, but it has been cultivated as a succulent food crop for more than 2000 years in India, Persia, and the Middle East. From these areas the plant spread to Europe during the sixteenth century where it gained in popularity and was thought to ward off evil spirits.

Purslane is high in vitamin C, and, when eaten raw, has diuretic properties. An excellent crunch salad plant, its cooling leaves blend well with hotter-flavored salad herbs.

You can find purslane growing wild if you are familiar with the plant, or many health and specialty groceries carry it.

Ingredients:
  • 2 cups (300 g.) purslane
  • 1 3/4 cups (440 g.) plain yogurt
  • 2 cloves (6 g.) garlic
  • 1 1/2 teaspoons (9 g.) sea salticon
Directions:
Wash purslane thoroughly; drain. Chop coarsely.

Combine with yogurt, salt and crushed garlic.

Chill and serve.

Cultural Notes:
This salad is prepared in Mediterranean and Aegean regions. Wild purslane "tohmeken" is used instead of cultivated.

This recipe is from Samples from Turkish Cuisine published by the Turkish Ministry of Culture, 1993.


Oriental Cilantro Slaw

This recipe was submitted by Sharon Flesher of Car-Share Traverse City, Michigan: "Here's a Thai slaw that was a huge hit at a recent vegetarian potluck I attended."

Ingredients:
  • 1 medium (1 1/2 pounds) cabbage
  • 1 large carrot, finely chopped
  • 1 cup tightly packed minced fresh cilantro
  • 1/4 cup thinly sliced scallion greens
  • 2 Tbs. peanut oil
  • 3 Tbs. canola oil
  • 1 tsp. peanut butter
  • 3 Tbs. lime juice
  • 3 Tbs. tamari
  • 1 jalapeno pepper, seeded and finely chopped
  • sea salticon to taste
  • Garnish: 1/2 cup chopped, lighted salted roasted peanuts
Directions:
Quarter the cabbage; remove and discard the tough central core. Shred the cabbage by cutting very thin slices along the length of each quarter. You should have about 6 to 8 cups; reserve the rest for another dish. (I used about 8 cups).

Place the shredded cabbage in a large serving bowl. Add the carrot, cilantro and scallions.

In a jar, combine the oils, lime juice, tamari, jalapenos and salt. Shake well to blend. Pour dressing over the slaw and toss well. Taste and add more lime juice or tamari if needed. Garnish with peanuts before serving.

Modified from Recipes from an Ecological Kitchen by Lorna J. Sass.


Sheba's Spud Salad

This recipe was contributed by Cheryl (Sheba) from the Potatoes not Prozac Community Forum. "I use this as my night-time spud sometimes for a change. Hope you enjoy. It is a recipe of my own."

Ingredients:
  • 1 - 3 spuds, boiled with skins on
  • small amount onion, chopped
  • ¼ tsp celery seedicon (can use small amount raw celery if you prefer)
  • enough mayo to make salad as 'wet' as you like (I use Spectrum Naturals Lite Canola Mayonnaiseicon - no sugar)
  • yellow mustard to taste
  • small amount dill pickle, chopped
Directions:
Combine all ingredients until mixed well.

Chill and eat. Yummy!!


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