- 2 cups fresh shelled peas
- 2 cups diced green and/or red cabbage
- ½ cup chopped fresh parsley
- One-third cup diced red onion
- 1 tablespoon dried tarragon
- 1 cup cold-pressed, extra-virgin olive oil
- 1 tablespoon dried tarragon
- 2¼ teaspoons fresh lemon juice
- 1 teaspoon dry mustard
- Pinch of Cayenne pepper
- 1 garlic clove
- 2 teaspoons Nama shoyu (Raw soy sauce)
- ¼ cup purified water
- Combine the peas, cabbage, parsley, onion, and tarragon in a mixing bowl.
- Combine the dressing ingrédients in a blender and whir until well combined, taste for seasonning and add more nama shoyu if necessary.
- Pour the dressing over the salad mixture, mix gently, and marinate at room temperature for at least 30 minutes before serving.
BON APPETIT
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