1 cup Cavena (cook to pkg instructions and cool)
1 large cake-extra firm TOFU-cut into small squares
2 large sprigs cilantro chopped
2 large sprigs parsley chopped
1 large radish or 2 med fresh, sliced
6-8 medium sized snap peas (fres) cut diagonal in small pieces2-3 stems fresh asperagus, cut diagonal in small pieces1/4 cup slivered or shredde fresh carrots
1 tsp. chopped fresh garlic clove
1 stem green onion (shallot) clean, peel and dice
Gently blend above ingredients, then add the following:
2 tbsp. balsamic vinegar
2 tbsp. rice vinegar
1 tbsp. apple cider vinegar
3 tbsp. olive oil
1/2 tsp. cumin or more to taste
salt and pepper to taste
In a large bowl (not metal) mix and blend all ingredients slowly and gently (toss).
Cover with plastic wrap, place in fridge for minimum 10-20 minutes.
Before serving, gently mix and serve in serving bowl.
Can be kept in fridge for up to 1 week - covered.
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