This salad is so nice for the hot summer weather right now, it's juicy and crunchy and light in the stomach and so easy to make! In China we eat a lot of black sesame seeds, especially women. It is said that it helps keep the hair from turning gray and has high anti-aging properties. The Chinese use the white sesame seeds for edible purposes and more the black ones for medicinal purposes. This seed contains high levels of Vitamin E, helping to promote cell division and healthy skin. These seeds are rich in sesamin and sesamolin, which can help lower cholesterol and blood pressure levels, which is key to good heart health.
Radishes are great for salads as they are so juicy, adding a crunchy texture as well as hydrating the body at the same time. I used both red and white in the salad, getting a big dose of this wonderful vegetable. Radishes are very good for the liver and stomach, acting as a powerful detoxifier. It purifies the blood and helps to eliminate toxins and waste. They are also a diuretic, helping to cure inflammation and any urinary disorders. In this hot summer months, they are also a naturally cooling food, which is great to decreasing excess heat from the body.
The other ingredients all add to the crunchiness of the salad and I hardly needed any dressing for this. Just some apple cider and flaxseed oil to help boost the nuttiness taste. All the ingredients really speak for themselves! This was so good I ate it for a week straight, varying it up by adding sprouts, quinoa, tempeh to mix it up!
The other ingredients all add to the crunchiness of the salad and I hardly needed any dressing for this. Just some apple cider and flaxseed oil to help boost the nuttiness taste. All the ingredients really speak for themselves! This was so good I ate it for a week straight, varying it up by adding sprouts, quinoa, tempeh to mix it up!
Crunchy Radish Sesame Seed Salad
1 carrot
1/2 white radish
5 red radish
1/4 cup water chestnut
1 bunch coriander
2 TBS apple cider vinegar
2 TBS roasted black sesame seeds
1 TBS flaxseed oil
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1. Peel and grate the carrot and white radish on the big side of the grater 2. Slice the red radish, water chestnut into thin slices 3. Dice the coriander 4. Combine it altogether in a bowl with the vinegar, oil and sesame seeds 5. Refrigerate if you want an extra crispy texture! |
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