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Ingredients
- 1 c. sliced Chinese cabbage
- 1/2 c. sliced daikon
- 1/2 c. sliced onion
- 1/2 c. thinly sliced carrots
- 1/2 c. sliced celery
- 1 bunch watercress
- Healthy pinch of sea salt
Directions
- Boil each vegetable separately, however all vegetables may be boiled in the same water. Cook the mildest tasting first. Place 1" of water and sea salt in pan and bring to a boil. Drop slices of Chinese cabbage in and boil 2 min. To remove vegetables from water, pour into strainer which has been placed in a bowl so cooking water is retained. Put liquid removed off water back in pan and reboil. Next boil sliced daikon, drain as above, retaining water and reboil. Next boil onion, followed by carrots, followed by celery. Last drop in watercress into boiling water for 30 seconds. In order for vegetables to keep bright color, allow each to cold off. Mix vegetables together before serving.
- Do not worry about failure. Worry about the chances you miss when you do not even try.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 60 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 538mg | 15% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.45g | 4% |
| Protein 2.39g | 4% |
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