Note: this piece first appeared as the March 2007 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious salad includes healthy amounts of essential fatty acids from walnuts and walnut oil. The recipe is so quick and easy that it can be thrown together even on a busy night to add some extra nutrition (and yumminess) to any meal. Umeboshi vinegar is a Japanese condiment available in the Asian/macrobiotic or vinegars section of the natural foods store; daikon is a large white Japanese radish also available in natural markets.
2 large carrots
2 medium to large daikon radishes
3 tablespoons walnut oil
1 to 2 tablespoons umeboshi vinegar
1/3 cup chopped walnuts, toasted if desired
1 tablespoon chopped fresh parsley
Peel the carrots and radishes and grate them. Toss to combine. In a separate small bowl, combine the walnut oil and umeboshi vinegar. Whisk well and pour over the vegetables. Toss well. Sprinkle walnuts and parsley over the salad.
