Vegetable Salad with Honey - Shoyu – Kombucha Dressing and Cashews
by Brendon Vallejo, Whole Food Chef - Black Radish Kombucha
1 large handful of Beans, purple or green
1 Small knob of Ginger
1 Small head of Garlic
1 large Carrot
2 Radish, 5 cm of Daikon, ¼ Red Cabbage.
1/4 c Cashew
250 ml organic chicken stock
2 Tablespoons Shoyu or Tamari
1 tablespoon raw honey
1 teaspoon poppy seed or another small seed
The fruits and vegetables are great, local, natural and without unnecessary plastics. The service as a whole is great and made with passion, as you can really tell from the eyes of James who made the delivery!
— Saira, Dulwich
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