| 8 | 3600 | 176 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 60 h | 0 min | 4 |
| 2 1/2 cup, shredded | Napa cabbage, raw |
| 1 cup | Wild rice, dry |
| 1/4 cup grated | Carrots |
| 1/4 cup | Seaweed, arame, dried, Eden |
| 4 tbsp | Green onion (finely chopped) |
| 1 tsp | Himalayan sea salt (or Celtic salt) |
| 1 clove(s) | Garlic (peeled and pressed, optional) |
| 1 tbsp | Flaxseed meal (ground) |
Start the rice three days in advance. Begin by soaking 1/2 cup wild rice in a one quart mason jar, filled with pure water, for 12 hours. Rinse and refill jar with fresh water. Soak for another 12 hours. Drain. Rinse and drain twice daily for 2-3 more days. It will be chewable, but not soft. Put into bowl.
Soak pumpkin and sunflower seeds overnight in pure water, or, for 4-6 hours before using. Rinse and drain. Put into bowl.
Soak seaweed in pure water for 15 minutes. Drain, and put into bowl. Scrub carrot, and rinse. Grate carrot and cabbage, adding to bowl. Chop green onions and cabbage in a food processor. Add to bowl. Add 1/2 tsp salt to the bowl.
Mix salad with approved dressing and serve.
Tip: Garnish the salad with sliced asparagus for some extra crunch!
| Grain | 1.2 |
| Vegetables | 1.5 |
