Since starting the 6-week Eat To Live Challenge this week, I have been trying to have a large salad with some beans, veggies, and a healthy dressing every day for lunch. Two days ago I decided to try to recreate one of my favorite dressings from a local fast food teriaki restaurant called The Noodle Express. It is a thicker creamy ginger dressing that is very fragrant and has a wonderful satisfying zing. I've never asked what goes into this dressing, but I'm sure it's not very nutritarian approved. My re-creation attempt actually wasn't too bad. My mom even dug into the salad while walking through the kitchen and thought it was just great. She suggested that I make the salad for the block party tonight and to make it perfect as I do, so I thought, "Time for another recipe blog post!" Hope you enjoy...
- Miso Ginger Dressing:
- 1/4 cup white miso (low sodium if you can find it)
- 1 Tbsp low sodium soy sauce or tamari
- 1/4 cup filtered water
- 1/4 c tahini (almond butter would work too)
- 2 inches of fresh ginger, peeled (more or less to taste)
- 2 Tbsp agave (honey works too)
- 1/2 lemon, juiced (more to taste)
- Kale Slaw:
- 1 large bunch kale, stems removed, washed, and very well chopped
- 1/4 red cabbage, sliced thinly and chopped well
- 1 can white beans, drained and rinsed (~2 cups homemade)
- 1/2 cucumber, cut in half lengthwise and sliced thinly
- 1 bunch green onions, thinly sliced
- sesame seeds (optional)
- Place all ingredients into a high-powered blender or food processor.
- Blend until creamy and smooth.
- Adjust amounts of soy sauce, ginger, and lemon to taste.
|Salad spinner I got my mom for Mother's Day. We use it all the time!|
|My nifty way to chop kale small without as much mess!|
- De-stem and wash kale.
- Place in a large bowl and use kitchen scissors to cut the kale into fairly small pieces.
- Add the rest of the ingredients and stir.
- Pour in the entire ginger dressing and stir well.
- Serve cold with sesame seeds sprinkled on top for presentation.
Amy's Notes: Make sure to taste the dressing as you adjusting the lemon, soy sauce, and ginger to your taste. Remember that a little ginger can go a long way if you are not a big fan of it. I used a salad spinner to wash and dry my kale. If you don't have one yet and plan to be eating many salads (as you should be!), I would highly recommend getting one. They are great! I used scissors to chop my kale into very small pieces, but you can easily do this with a large knife and cutting board instead. The dressing made for this recipe can obviously go on any type of salad and not just the slaw I made here. I know I'm going to want to put it on more salads than just this!
What non-nutritarian foods from restaurants do you miss eating? Have you ever tried to recreate a Plant-Strong version?