Raw Shaved Salad

This is a recipe about time, salt and a mandoline slicer. That’s it. All you really need beyond that is a little patience. If you have all those things, this method will work with most summer vegetables. Pick one or two, an allium, an herb, an acid, something spicy and a serving method. So far, I’ve piled this salad on top of fried tortillas with vegan ricotta to make tostadas, I’ve stuffed it inside tacos with pan fried halloumi and a dollop of yogurt for an easy vegetarian dinner, and I’ve tossed it with chopped romaine, avocado, salt and more halloumi to make a killer lunch.


Raw Shaved Salad
-generously fills about 6 tacos, tostadas etc.

1/2 head cauliflower
4 or 5 radishes
kosher salt
one lemon
one lime
1/4 red onion
1 teaspoon sugar
1/2 teaspoon (or more) something spicy (I used fiery, smoky chile de arbol salsa)
1/3 bunch cilantro, leaves picked

1. Remove florets from cauliflower and shaved them thin on the mandoline slicer. Do the same with the radishes. Place them both in a colander with a very large pinch of kosher salt and toss.
2. Juice the lemon and lime into a measuring cup until you have about 1/3 cup. Thinly slice the red onion and add it to the juice.
3. Walk away. Don’t touch anything for at least 30 minutes. If your vegetables don’t taste salty and delicious after 30 minutes, add more salt and leave them another 20 minutes.
4. Give the colander a good shake to push any excess liquid out the bottom. Put your vegetables into a bowl along with the red onions and cilantro leaves.
5. Mix sugar and hot sauce into the remaining juice until dissolved. Pour over vegetable mix. Serve immediately for tacos or tostadas. Let sit overnight for salad.