Raw veggie San Choy Bow

Raw veggie san choy bow is zesty, cleansing and uplifting either as a side to fish or meat, or on it’s own with added protein from nuts, seeds and the dressing. It’s super simple to make and I hope you love it!

Delicious fresh little dish that I hope you enjoy!

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Raw Veggie San Choy Bow Recipe

Servings: 4 depending on portion size / occasion ie meal vs canapes

Ingredients

  • 2 carrots
  • 6 spring onion stalks from the whites to the green tips
  • 1/2 30cm long daikon ( or extra celery and fennel if out of season where you are)
  • 3 stalks celery
  • 1/2 bulb fennel
  • 1 bunch mint
  • 1 bunch parsley
  • 1 bunch coriander
  • 1 large red capsicum
  • 2 nashi pear or granny smith apples
  • 1 cup rough chopped walnuts
  • 1/2 cup toasted sunflower seeds
  • Witlof petals or baby cos are perfect for it to be served in
  • OPTIONAL: fine chopped chicken or fish to add chicken was my little man’s suggestion here!

For the DRESSING

  • 1 tbsp honey
  • 2 limes, juiced (may need a 4th if not tangy enjoy if you got some not very juicy ones)
  • 1/4 cup tamari
  • 1/3 cup tahini
  • 4 tbsp olive oil, macadamia oil or hemp seed oil
  • 1 heaped tsp kelp or dulse flakes

Instructions

  • “Mince” all the veggies and herbs in a food processor or in batches in a Thermomix or myCook, speed 7, a few seconds at a time until well minced but not smoothie mushy, if that makes sense. I found 2 x lots of 5 seconds on speed 6/7 depending on how hard the vegetable, was perfect. Batches will help you get a more thorough result instead of some being ultra fine and other bits being huge chunks.
  • Pour out into a bowl and set aside.
  • Now pop all dressing components in a little bowl and stick blend, whisky by hand or op into a TM or MyCook and blitz on speed 7 until well combined (I found a half time, scrape down sides, at the 5 second mark meant it was job done in 10 seconds)
  • Then, go back to the veggie bowl and drain off excess liquid from the bowl and drink it – why not?
  • Then mix the dressing (half of it, taste, then the rest if not tangy enough for you)
  • Sprinkle generously the nuts and seeds.
  • Stuff into lettuce cups or witlof petals – it would work super well as a Vietnamese roll filling too!
  • Garnish with fresh herbs, scatter with a protein of choice such as chicken, tempeh or fish if you fancy

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