Tag Archives: boiled salad

Boiled vegetable salad with nori

This recipe is included more because I really like the look of it ­čśÇ But otherwise it┬┤s super simple and hardly worth posting, I guess ­čśÇ

Just cut up any veggies you┬┤d like to eat in your meal into bite sized pieces, blanche them separately (or in groups with approximately the same blanching time, like I do) in a pot of slightly salted boiling water, assemble together in a bowl and season according to your tastes and needs.

I used: yellow string beans, leek, curly cabbage, young carrot, broccoli, daikon, kohlrabi, parsley root. Then I added fresh rucola and lettuce leaves, some chopped up green olives, a touch of olive oil and apple cider vinegar and a special addition – torn up pieces of half a nori sheet! ­čÖé I like the accent nori gives to salads…

I served the salad with some leftover amaranth sprinkled with nori flakes and shiso leaf condiment…

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Boiled salad with pumpkinseed dressing

This time I tried a recipe out of my most favourite macro book – Jessica Porter┬┤s Hip Chick┬┤s Guide to Macrobiotics. This boiled salad uses a slightly different method than the other boiled salad I posted about – you don┬┤t really blanche the veggies, you just dip them into boiling water and immediately turn off the gas, leaving them in the water until they get a bit more bright, about one or two minutes. They stay very crunchy and taste almost like raw (well, except for the leafy greens perhaps, which get wilted very fast). This is a positive feature of this salad, and at the same time it can be a disadvantage if you have more troubled digestion, as I do – I think I prefer a “real” boiled salad, where the veggies actually boil for a couple of minutes. But I┬┤m sure this will be great once the weather is hot and once my digestion improves so that I can process more raw food ­čśÇ

I “boiled” red radishes, curly cabbage, pointed cabbage, spring onion, parsnips, parsley root, green and yellow kohlrabi, green beans, and also (very briefly) some rucola, dandelion greens and corn salad greens. I topped the salad with a dressing coming from the same book. It doesn┬┤t look too pretty, but it tastes very nice! Just roast half a cup of pumpkin seeds (which you washed and drained beforehand) until they start popping and turning more brown, then either process them in a blender, or (as I did) grind them in a suribachi until they are mostly crushed (depends what consistency you are aiming for). Then add half a tablespoon of umepaste and a bit of water, to your liking, mine came out quite chunky.

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Colourful quick-boiled salad

Sometimes, just sometimes, I miss a good old raw salad while eating macrobiotic…I could have it once in a while, provided the weather is warm, but not on this specific tailored diet I am now doing. Plus it┬┤s not yet THAT warm. Plus raw veggies make my stomach moan for hours. But there┬┤s a way! And it┬┤s called quick-boiled salad…

You cut up all your veggies (that is, all veggies that you would like to include in a salad) into pieces that suit this purpose ­čśÇ You bring to boil a large pot of water and then you quickly blanche (boil) each of these vegetables, each kind separately! Start with the most sweet or neutral tasting veggies and end with the most pungent or bitter ones, otherwise the sweet ones will taste a bit bitter. Pile all blanched veggies into a big salad bowl. Blanche the veggies really shortly, some need just a few seconds of a dip (softer leafy greens), some need maybe 3 minutes, but not more, it┬┤s a salad ­čśÇ At the end of the operation, strain any excess water from the bowl. You can make a dressing too(I mixed shoyu, lemon juice, water and a teeny bit of rice malt).

I blanched: young carrots, spring onion, leek, thin parsnip slices, thin parsley root rounds, dandelion greens, pointed cabbage, chinese cabbage, broccoli (+leaves), red radish (+leaves), celery stalk. I also added non-blanched radicchio leaves and rucola (but I mixed them into the hot mixture so that they were not completely raw), corn kernels from a jar, fresh shelled garden peas, sliced olives and toasted pumpkin seeds. Yum!

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