Umeboshi Broccoli Salad

This is a twist on the traditional broccoli salad made with tons of mayonnaise and bacon. The unexpected saltiness of the Umeboshi Cucumber Dressing balances perfectly with the tart and sweet dried cranberries. This dish happens to hit all five tastes of the tongue (sweet, salty, sour, hot, and umami) leaving you completely satisfied.
1 head of broccoli, chopped into small florets
1/4 cup raw sunflower seeds
1/4 cup dried cranberries
1/4 cup freshly minced onion
1/2 cup or more Umeboshi Cucumber dressing (recipe below)
Freshly ground pepper

Roast sunflower seeds in a 300 degree oven for 15 minutes. Be careful not to burn. Toss all ingredients together in a large bowl. Add more dressing, as needed.

Note: If you buy sunflower seeds already roasted, be sure to get unsalted. The Umeboshi Cucumber dressing is inherently salty, so adding salty sunflower seeds may be too much.

Umeboshi Cucumber Dressing
Umeboshi plums promote alkalinity in the body, aid in digestion, and have antibiotic properties. Read more here. As far as their taste, they are an intense combination of salty, sour, and sweet. Made with a whole, fresh cucumber, this dressing will wake up your taste buds for sure!


2 tablespoons Umeboshi Paste
1 small cucumber, seeded and chopped
1 clove garlic, smashed
3 tablespoons olive oil
1 tablespoon raw honey

Place all ingredients in a blender puree. Add a small amount of water, if needed, to get it started.

Recipe courtesty of http://www.elanaspantry.com/