1 Spanish onion, thinly sliced1 tbsp raw sugar4 vine-ripened tomatoes, cut into wedges60 ml (¼ cup) brown rice vinegar (see note)2 tbsp shoyu or soy sauce (see note)1 cup sprouts (such as sunflower, broccoli or mung bean)½ iceberg lettuce, coarsely torn80 ml (1/3 cup) extra-virgin olive oil
Combine onion, sugar and 2 tsp sea salt in a bowl. Stand for 30 minutes. Add remaining ingredients to bowl, toss to combine and serve.
Note Kylie uses Organic Brown Rice Vinegar, from supermarkets
and health food stores. She also uses Spiral Foods Organic Shoyu,
available from supermarkets and health food stores.