🥗 Hi, I’m Raw Chef Yin and I made giant salads for lunch! 😋 Here’s Salad No. 5 in this series.

SALAD INGREDIENTS 🌿
Green coral lettuce🥬
Arugula
Sauerkraut
Kkakdugi - recipe from my Fun with Ferments eBook 📖
Goji berries 🔴
Sea spinach 🌊
Mandarin orange 🍊
Mini heirloom tomatoes 🍅
Red cabbage
Avocado
Jackfruit
Mung bean sprouts
Brazil nut
Tempeh

🥗 DRESSING 🥗
Today’s dressing was inspired by the Jalapeno French dressing recipe by @rawnattyn8 from his eBook “Dood Food” which has been part of previous bundles. 🌟

I made a couple of adaptations to his recipe.
Here’s what I used for 2 portions: 😋

🌶️ 12 Mazafati dates 🌴
🔥 2 green Thai bird’s eye chillies 🌶️
🥬 2 T brine from sauerkraut 🥒
🍋 2 T brine from my lacto-fermented belimbing buluh 🌟
💨 1/2 tsp smoked paprika 🌶️
🍎 1/2 tsp Apple Cider Vinegar 🍏
🌻 4 tbsp sunflower seeds 🌰
🍚 1 tbsp shio koji 🍚
🍍 Pineapple soy sauce from @mu.soysauce 🥢
💧 2 cups water

I really liked this dressing.