Detox Coleslaw

Because of the bitter leaves, lemon and pink grapefruit powdered rind, radishes, cucumber and coriander, this dish is the perfect starter to a meal or as a side too. 

Because of the bitter leaves, lemon and pink grapefruit powdered rind, radishes, cucumber and coriander, this dish is the perfect starter to a meal, as it will promote salivation, top-up gastric juices, and boost liver function, including detoxification of toxins (via the bowel or the kidneys). Again, to reduce the overload of toxins choose mainly Organic ingredients whenever possible.

INGREDIENTS (for 4 people)

1 Large Cucumber
4 Medium Carrots
4 Button Mushrooms (or Fresh Shiitake)
1 Bunch Coriander
1 Handful Rocket Leaves
1 Handful Mizuna (or more Rocket)
1 Handful Dandelion Leaves
100 g Radishes
1 tbsp Coconut Milk
1 tsp Almond Butter
Freshly Cracked Black Pepper
Himalayan Salt (to taste)
1 tsp Powdered Lemon and Pink Grapefruit rind
4 tbsp Olive Oil

1. Shred/julienne the carrots and cucumber, and place all in a bowl.
   
2. Wash leaves thoroughly, mix with the julienned vegetables (set aside a few leaves for decoration).
   
3. Quickly dry-fry mushrooms, season and leave to cool.
   
4. Make the dressing by mixing the coconut milk and almond butter and olive oil, and incorporate well into  the coleslaw. The water from the cucumber should make the dressing a little runnier. If it is still thick, add a little water of more Olive Oil.

N.B. If you are planning to prepare the dish in advance, keep dressing separate and drain the cucumber water, and re-incorporate it as needed once the coleslaw is seasoned.