Beetroot, Apple, Carrot, Walnuts and Tofu Salad

Beetroot, Apple, Carrot, Walnuts and Tofu Salad

This is a delicious winter salad. The tofu also becomes pink so nobody will notice there is tofu in the salad. Crunchy, soft, nutty, sweet—this recipe is full of various textures and flavours.

Recipes

Ingredients

  • 1 raw beetroot (150g/5oz), grated
  • 1 carrot (100g/3.1/2 oz), grated
  • 1 apple (100g/3.1/2 oz), grated
  • 150g (5oz) hard tofu, grated
  • 2 tablespoons lemon juice
  • 1 tablespoon grapeseed oil or any neutral
  • tasting oil
  • 1/4 teaspoon sea salt
  • 40g (1.1/2 oz) walnuts, roasted and crushed
  • 2 teaspoons honey

Method

1. Mix all the ingredients together.

2. You can add honey if the apple is not sweet enough.

3. Garnish with chopped parsley and serve.

Tip: You can also add beetroot leaves and stems. To add them, boil and chop them finely.

Vegan version: Use agave syrup or rice syrup instead of honey.


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
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