Recipe by: Fresh City customer Lynn Kuo (and Douglas McNish, author of Eat Raw, Eat Well).
Serves: 4
Prep Time: Quick & Easy


2 cups cooked millet (tip: cook with kombu seaweed for extra minerals)

2 cups shredded cabbage (raw)

1 cup finely chopped spinach and/or kale, raw

1/2 cup shredded raw beets and/or carrots

1/2 cup white button mushrooms (optional)

0 unrefined sesame oil

2 tablespoons apple cider vinegar

3 tablespoons water

2 tablespoons tamari

1 carrots, loose

1 tablespoon sesame seeds

1 tablespoon ginger

1 tablespoon stevia/agave

2 tablespoon unrefined sesame oil

Shop this recipe

1. After cooking the millet, add diced/finely-chopped raw cabbage, spinach and/or kale, beets and/or carrots, mushrooms. Set aside.

2. For the dressing, combine water, apple cider vinegar, wheat-free tamari, carrots, sesame seeds, ginger , stevia/agave nectar, toasted sesame oil, and blend until smooth.

3. Pour dressing over salad and toss!