Ingredients
- 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
Preparation
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.
Sauce Preparation
Melt Umeboshi paste in a little warm water. Add heated oil and mix.