Raw Vegan Carrot Oil Dressing

For the Dressing

1 big carrot

2 tablespoons oil

2 1/2 tablespoons lemon juice

1 tablespoon left over pulp

1/2 teaspoon salt

fresh black pepper to taste

 

For the salad

1/4 cup  corn

1/4 cup okra

5-6 shiitake mushrooms

2 cups spinach

2 cups mizuna

 

Make the dressing

In a slow juicer, juice the carrot.

With a lemon juicer, juice lemon.

In a small mixer, combine carrot juice, lemon juice, salt and oil to blend .

Then add one tablespoon pulp. ( Don’t blend )

Leftovers can be stored in the refrigerator for one week.

 

Prepare the salad

Wash and cut okra and corn.

Let okra and corn just sit over a little steam for about 3 min.

Wash spinach and mizuna salad very well.

Cut salad using a scissors into small pieces.

Brush  shiitake mushrooms and lightly dampen a paper towel with cold water and clean the top of the mushrooms.

Remove the stems. Gently cut shiitake mushrooms with a sharp knife.

In a salad bowl,  mix as much dressing as you like with the mizuna salad and spinach .

Let flavours blend for a few minutes.

Then add okra, corn and mushrooms.

Stir again.

Top with fresh ground black pepper.

 

 

 

 

 

 

 

 

 

 

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