Bonsai Salad Recipe

Bonsai Salad

by Mimi Kirk and Chef Claude Poissonniez
you can find Claude’s handmade soap

Serves 3-4

For the salad:
1 medium to large napa cabbage, thinly ribbon sliced
¼ red onion, thinly sliced
Hijiki seaweed, (soak 2 dry tablespoons), drain when rehydrated
4–5 kumquat, very ripe, and thinly sliced
2 fresh garlic shoots, thinly sliced or ½–1 teaspoon chopped garlic
½ red bell pepper seeded and thinly sliced
1 baby bok choy, julienne cut
½ cup Chinese peas, strings removed, and julienne cut
½–1 cup bean sprouts
3 green onion, thinly sliced
2 teaspoons black sesame seeds to sprinkle on top of finish salad
Red cabbage leaves, to use as a bowl to serve the salad

Dressing – (we made more dressing then we did in the video as the salad was quite large – the following recipe is the up-dated version)

In large salad bowl mix together:
1teaspoon Dijon mustard [or dry mustard mixed with water]
2–3 teaspoons apple cider vinegar
5–6 tablespoons olive oil
1–2 teaspoon coconut nectar, agave or sweetener of choice
½ teaspoon of turmeric powder
2 pinches cayenne pepper
1 generous teaspoon, finely chopped ginger
1 pinch salt
Taste dressing and adjust taste to your liking

Toss salad dressing into salad bowl and toss to combine. Taste to see if there is enough dressing. If not, make a bit more. Sprinkle black sesame seeds on top after plating salad into read cabbage leaves or on a plate.

Cabbage is a cruciferous vegetable. It contains phytochemicals that protect our cells against oxidative damage and reduces the risk of developing certain cancers. It also helps stimulate enzymes, and detoxifying carcinogens which helps clean metals out of the body.

Turmeric is the golden spice forgotten or unknown by many excellent for:
Lower cholesterol
Build stronger immune system
Detoxifies the liver
Breast cancer