Sprouted Oat Salad

by Hugh
(Fairfax, CA)

This is a tasty savory salad that is low fat, but also has the calories to carry you to the next meal. No fruit and no added fat. If you’re on a high raw diet you could substitute cooked rice or quinoa for the oat sprouts.

2 cups sprouted oats without hull

5 or 6 napa cabbage leaves sliced thinly

3 sheets of raw nori cut into slivers

3 stalks of celery chopped

2 inch piece of diakon radish shredded

1 inch piece of fresh ginger grated or shredded

Juice of one lemon

Large handful of cilantro chopped

Toss all ingredients in large bowl and Enjoy!

Boc choy or romaine lettuce could be a substitute for the napa cabbage, and parsley or any other herb could sub for the cilantro. A little miso might be nice also. For those who use oil a little bit of flax, hemp, or your favorite raw oil might be nice.

The oat sprouts I used are grown without hulls, as apparently the de-hulling process damages the oat kernel. I got mine via the internet at sproutpeople.org.

I sprouted my oats for about 2 days, just until they had small tails.

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