Raw Veggie San Choy Bow Recipe
Servings: 4 depending on portion size / occasion ie meal vs canapes
- 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
“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