Raw Food Slaw with Sashimi

Ingredients:

• 2 large carrots
• 4 heirloom carrots
• 3 mixed beetroots (we used purple, yellow and Chioggia), thinly sliced using a mandoline, leaves reserved
• 1/3 red cabbage, finely shredded
• 1 green apple, cut into matchsticks
• 1 avocado, quartered lengthways
• 2 x 180g sashimi-grade salmon or ocean trout fillets, pin-boned
• 1 tbs black sesame seeds

PICKLE DRESSING

• 1 tbs white miso paste
• 1/4 cup (60ml) rice wine vinegar
• 2 tbs mirin
• 1/4 cup (60ml) peanut oil
• 2 tsp grated palm sugar

Method:

• For dressing, combine all ingredients with 1 tsp salt in a bowl. Set aside.
• Grate the large carrots on an angle into long, thin strips. Using a mandoline, cut heirloom carrots lengthways into thin strips. Place on a platter with beetroot, beetroot leaves, cabbage, apple and avocado.
• Thinly slice fish lengthways and place on individual serving plates. Scatter sesame seeds over salad, then drizzle dressing over salad and sashimi, and serve.

recipe and image: delicious