Blanched Salad


  • 2 quarts water
  • 2 cups cauliflower, broken into pieces
  • 2 cups broccoli, cut into 1 inch pieces
  • 2 carrots, cut in chunks
  • 1 cup butternut squash, diced in 1 inch pieces
  • Lotus root, thinly sliced
  • 2 cups cabbage, torn in large pieces

Sauce Ingredients

  • 1 tbs. umeboshi Paste
  • cup warm water
  • 1 tbs. Toasted sesame oil, heated in small pot


Bring water to a boil in large pot. Add broccoli and cook until water returns to a boil. Remove with slotted spoon. Continue this procedure with each vegetable, cooking squash last because it will discolor the water. When cool, combine ingredients in a bowl and add sauce (see below) and toss the salad.

Sauce Preparation

Melt umeboshi paste in a little warm water. Add heated oil and mix.