For the Salad:

• 1 lb spinach, blanched

• 3 med carrots, shredded

• 1/2 lb mung beans, blanched

• 1 head romaine lettuce, shredded

• 1 scallion, finely chopped

• 1 tbsp toasted sesame oil

• kosher or fine sea salt


For the Dressing:

• 1/2 tsp korean hot pepper paste (Kochujang)

• 1 tbsp nama shoyu

• drizzle of toasted sesame oil

• 1 lemon, juiced

• stevia to taste



• Mix all ingredients together, adding water to thin the sauce so it pours freely.

• Blanch the spinach till it turns a bright green; ten seconds or less. Immerse in an ice bath to stop the cooking process and to retain the bright green color.

• Repeat process with mung beans but blanch for thirty seconds and skip the icebath.

• Salt the shredded carrots and let sit for 10 minutes. Rinse off salt and drain.

• Place shredded romaine lettuce in a salad bowl, add each vegetable in three separate mounds on top of lettuce, sprinkle with scallions and serve sauce on the side.

Note: To make carnivore friendly, you can take a piece of high quality chopped beef and marinate it in a splash of soy, sesame oil, minced garlic and ginger for 10 minutes and then saute it quickly till desired doneness. Serve this alongside the vegetables.