Gado Gado Salad with Sunflower Seed Sauce
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Serves: 4-6
 
Ingredients
For the Salad:
  • ½ c Quinoa, soaked overnight, drained, rinsed and cooked
  • 2 c Mung Bean Sprouts (or make your own from 3 Tbsp mung beans)
  • 1 c Sweet Potato, diced and roasted in e.v.coconut oil(or sunchokes, rutabaga, parsnip)
  • ½ Cucumber, diced
  • ¼-1/2 Napa Cabbage, shredded (or regular cabbage, other greens)
  • ½ Daikon, spiralized or diced (or black radish, rainbow radish, red radish)
  • 1 c Snow peas (or snap peas, green beans (steamed), broccoli)
  • ½ c Cilantro, chopped
  • ¼ c Green Onions, sliced
  • 1 Lime, juiced
  • ½ c Pea shoots (or radish sprouts, broccoli sprouts or more chopped cilantro)
For the Sauce/Dressing:
  • 1 tsp Extra Virgin Coconut Oil
  • 3 Tbsp Sunflower seed Butter
  • ½ c Coconut milk (homemade or BPA-free canned)
  • ½ c Water
  • 2 tsp Tamari (gluten-free)
  • ½ Red Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp Ginger, minced
  • 2 Tbsp Turmeric, minced (1 Tbsp if using dried)
  • 1 Date, pitted
  • Several Grinds of Black Pepper (to improve turmeric absorption)
  • Sea(weed) Salt to taste
Instructions
For the Salad:
  1. On a large platter (or on individual plates) layer all of the fresh ingredients -cabbage, sprouts, quinoa, daikon, sweet potatoes, cucumbers, cilantro and green onions.
  2. Squeeze the lime juice over top.
For the Sauce/Dressing:
  1. In a small saucepan, sweat the onion in coconut oil and a small splash of water.
  2. Once soft, add the garlic, ginger and turmeric and sauté for a couple of minutes.
  3. Add the date, water, coconut milk, tamari and sunflower seed butter.
  4. Simmer for a few minutes and then blend up in a blender. Adjust seasoning.
  5. Pour over top of the salad.
  6. Top with pea shoots and serve.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/gado-gado-salad-with-sunflower-seed-sauce/