Colorful Shredded Veggies and Tofu Mayo

Sensuous and crunchy; the secret is cooking these quickly!

Ingredients:

1 tsp. Finely grated ginger
1 C. fine-chopped broccoli
1 small carrot, grated
handful of fresh peas
3-4 finely shredded cabbage or Chinese cabbage leaves
1 green onion, sliced
¼ - 1/3 C. water

Directions

1. In a skillet, boil water, add broccoli stems, carrot, peas and ginger.
2. Cover and simmer 3 minutes.
3. Then add broccoli tops, cabbage and green onion.
4. Cook just until they wilt (about 1 minute).
5. Serve as a side dish, or rolled in a whole wheat chapatti with Tofu Mayo.

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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