I got this idea to make a card "from our cats" for my partner for Valentine's Day. Naturally my first concern was what medium to use that would be safe on their paws. Anything possibly toxic like ink and paint were most definitely out so I opted for fresh beet juice.
You should know that beet juice stains. Bad. Especially when there are tiny paws covered in beet juice that are running very quickly away from you. In the end, I didn't even get a cute paw print on the card. All I got was a couple of red, ill-shaped blobs. I think the card ended up looking more like a threat than a gesture of one's love and admiration.
So, the lesson here is simple: don't be like me when it comes to cats... or probably life in general. But, if you like good food, you are more than welcome to be like me when it comes to this salad.
This salad is simple and easy to adapt depending on the produce you have on-hand. I love using daikon radish in this salad for its mild spice that complements the sweet carrots and broccoli stalks perfectly. Serve this as a refreshing appetizer or side dish to any entree.
Daikon Carrot Salad
Adapted from Clean Start by Terry Walters
2 cups julienned daikon radish
2 cups julienned carrots
2 cups julienned broccoli stalks
1/2 cup chopped fresh cilantro
1/2 cup chopped raw almonds
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons sesame oil
2 teaspoons maple syrup
2 teaspoons ume plum vinegar
1/4 teaspoon sea salt
Place daikon, carrots, broccoli, and cilantro in a large mixing bowl and toss to combine. In separate bowl, whisk together dressing ingredients. Drizzle dressing over salad and toss evenly to coat. Fold in chopped almonds and serve.