By Rip Esselstyn
This side salad is a fresh take on an old standard. Macaroni salad or potato salad seems a little boring next to this zippy dish. It goes perfectly with a plant-strong burger! You can thin the wasabi with more water or cut it in half in the recipe if the heat is a little too much for you.
Wasabi Dill Radish Salad
Makes 4-6 servings
2 bunches radishes, thinly sliced
2 cucumbers, thinly sliced
4 sprigs fresh dill, chopped
1 tablespoon wasabi powder or paste
1/4 cup water
black pepper to taste
1. Mix the wasabi with the water until smooth.
2. Pour the wasabi mixture over the sliced vegetables and dill.
3. Toss together and chill for one hour before serving.
4. Top with fresh ground pepper.
Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of The Engine 2 Diet, he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a PlantStrongÔ diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.
Rip comes from a family steeped in medicine. His great-grandfather, George Crile, co-founded the world-renowned Cleveland Clinic, where his father, Dr. Caldwell B. Esselstyn, Jr., was chief of the breast cancer task force and completed one of the most extensive studies ever conducted on the relationship between the heart and diet–proving that a plant-based diet can stop, prevent, and even reverse heart disease.
Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.