Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Daikon and carrot salad with peanut sauce
The daikon and carrot salad with peanut sauce and tofu is a light winter meal.
Ingredients for the daikon and carrot salad with peanut sauce
1 medium-size daikon
4 carrots
2 cup of mixed sprouts
200 g of tofu
parsley
2 spoonful of sesame seeds
For the sauce:
1/2 a cup of peanut butter (if you’re allergic, choose a different type of seed butter)
4 spoonful of lemon juice
1 teaspoonful of honey
2 spoonful of tamari
pepper
2 teaspoonful of fresh grated ginger
Preparation
Clean the daikon and the carrots and peel them. Cut them into julienne, or grate them. Wash the soy sprouts. Combine in a bowl the daikon, carrots and sprouts. Dice the tofu and add it to the salad. Add parsley and sesame seeds.
To prepare the sauce combine all the ingredients. Serve the salad with the peanut sauce.
Daikon helps burn fat in different parts of your body if you eat it fresh as well as if you eat it dried.
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