This salad is an antioxidant powerhouse version of a Chinese chopped salad (side note the dressing is very similar to the orange gingery dressing you receive during the first course salad at hibachi restaurants…can anyone relate to having a long time love of this like I do!?) This is a great potluck dish or fabulous to make in bulk to pull out of the fridge for lunches during the week with a piece of chicken or some tofu. The miso paste in the dressing is a source of gut boosting probiotics being that it is a fermented food! I altered the vinegar used to make this dressing suitable for my candida diet friends:)
What you need:
For the dressing:
- 1 carrot (peeled and roughly chopped)
- 1 shallot (peeled)
- fresh ginger root (1-1.5 inch sized piece, peeled)
- 1 T white miso paste (make sure gluten free-I like this brand)
- 1/8 cup apple cider vinegar (or rice vinegar)
- 1 tsp stevia in the raw (or 1 T honey if preferred)
- 1 T toasted sesame oil
- 1/4 cup+1 T avocado oil (or grapeseed oil)
- 1/8-1/4 cup water
- dash of salt and pepper
For the salad (these are rough measurements):
- 1 cup thinly chopped purple cabbage (~1/4 head)
- 1/2 red pepper-thinly sliced
- 1 head of baby bok choy-chopped
- 1/2 cup matchstick carrots
- 1 cup sugar snaps or snow peas-sliced length wise
- 1/2 cup cashews-roasted and chopped (sub sunflower seeds or sesame seeds for candida peeps)
- 2 T chopped cilantro
How you do it:
- Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
- Throw all dressing ingredients in to a blender and blend on high for a few minutes. Add more water/oil as needed (consistency will be thicker than with typical dressing
- Scoop dressing over salad and mix well
- optional: I used raw cashews and toasted them myself in a pan on the stove:turned on low, added a few splashes of sesame oil, toasted until fragrant; sprinkle with sea salt
- Serve with chopped cashews
My ‘eat your colors’ mantra is truly lived out in this dish:D
