Asian salad I just have to share

   Today I made an Asian salad that was so delicious I have to share it. First, I peeled and sliced some cucumbers super thin and added them to a shallow bow. Then I did the same for a tart apple and a plum. I covered the vegetables with rice wine vinegar and set aside. Next I rinsed a can a kidney beans (although small red beans would have been my first choice). I made a mixture of Umeboshi plum paste and Nama Shoyu (similar to soy sauce). I stirred it into the beans and set them aside. Last, I put about 1/4 Bragg vinegar in a cup and added a few tablespoons of fresh lemon juice. To that, I added a few shakes of sesame oil, a finely chopped garlic clove and a 1/ tablesppon of ginger powder. Fresh ginger would have been better but I was out.  Then I shredded cabbage, Daikon radish, carrot and white onion and thinly sliced celery and green onions on a slant. As I was doing this, I was arranging the vegetables into the salad bowls. Then I added the cucumber mixture onto the bowls using a slotted spoon. I poured the remainder of the vinegar into the salad dressing. Then I added some macadamia nut oil and stirred it well to emulsify. I poured that over the salad in the salad bowls and topped everything with some cilantro and a sprinkle of macadamia nuts. I divided the kidney beans up on the sides of the bowls.
I could not believe the flavor of the beans! I could see these being a dish by themselves in the summer with a chinese style barbeque. I also thought about mashing up the bean mixture to make a spread for some sort of rice crackers. It will be a keeper. The Asian salad was more like a slaw when I mixed it up and could also be a nice side for a barbeque in the summer. We both really enjoyed our lunch very much!

I noticed that fixing these meals takes a little time. In spite of the book warnings about not preparing anything in advance, I usually make enough for two meals and save second meals for our lunches at work. Another think I do is take the vegetables that are not so pretty, or the usual discards and set them aside for juicing.
We drink at least one glass of juice a day so this works.

Harry had a few revelations today. His face has always had a deep ruddiness to it. He said his face has been feeling a little flushed much like when someone takes unbufferred Niacin. When you take plain Niacin, the back of your hair stands up about 10 minutes after you take it then you experience this hot flush. Niacin is used frequently on it's own to rid the body of toxins. The "flush" is usually accompanied by a steam bath or a hot shower - or both. Anyway, he had this flush several times over the weekend. When he woke up on Saturday, the ruddiness had faded somewhat and then more so today.