Grated vegetables are super dense and in the right combination are a satisfying main meal or substantial side dish. This shredded salad is loaded with raw living plant enzymes.
This salad creates its own salad sauce from the vegetables, as they release their juices. Raw foods, especially raw living foods (harvested recently, freshly sprouted is truly living) carry a high vibration and life force. They are energizing, hydrating and micro nutrient dense. Go for organic food choices whenever possible. This increases the nutrient content and reduces the load of harmful chemicals and pesticides that otherwise often come with conventionally grown produce.
This salad creates its own salad sauce from the vegetables, as they release their juices. Raw foods, especially raw living foods (harvested recently, freshly sprouted is truly living) carry a high vibration and life force. They are energizing, hydrating and micro nutrient dense. Go for organic food choices whenever possible. This increases the nutrient content and reduces the load of harmful chemicals and pesticides that otherwise often come with conventionally grown produce.
| Servings | Prep Time |
| 2 people | 15 minutes |
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Grated vegetables are super dense and in the right combination are a satisfying main meal or substantial side dish. This shredded salad is loaded with raw living plant enzymes.
This salad creates its own salad sauce from the vegetables, as they release their juices. Raw foods, especially raw living foods (harvested recently, freshly sprouted is truly living) carry a high vibration and life force. They are energizing, hydrating and micro nutrient dense. Go for organic food choices whenever possible. This increases the nutrient content and reduces the load of harmful chemicals and pesticides that otherwise often come with conventionally grown produce.
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Instructions
- Wash all produce and drain off water.
- Shred zucchini either using a Japanese mandolin slicer with a small width blade or using a shredder.
- Add the salt and toss. Toss regularly when adding more vegetables, this way the ingredients will mix well and juices will release from the veggies, creating a marinade.
- Slice carrot with mandolin slicer thinly and with a small width blade inserted or use a shredder.
- Slice cabbage thinly with mandolin or knife. The thinner the slices, the more they will release their juices into the salad.
- Slice open the avocado. If it has a thick skin, carefully draw cross lines in each half using a knife (if the skin is thin, scoop out and slice on a chopping board). Using a spoon, scoop the avocado into the mix. Toss the salad.
- Cut up the arugula if needed, add to the mix.
- Cut the pea shoots (discard any parts that are too fibrous) into small pieces and add to salad.
- Press, pound or finely dice garlic. Add lemon juice and remaining spices to the salad. Toss thoroughly for spices to mix and juices to release.
Enjoy right away or store for up to 24 hours in sealed container in the fridge. Makes two very large servings.
Share this Recipe
Finally gave this salad a try, Wow, it was amazing.
I also added freshly shredded ginger to the salad,
My wife and i loved it.
Shred away, yummy.