Vegan Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing

Vegan Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing

A simple, sweet-and-spicy dressing transforms a plain, boring side salad into a colorful, flavorful main dish.

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Serves: 2

Spicy, crisp wasabi edamame acts as a protein-forward stand-in for croutons in this vegetable-filled salad recipe from The Choose You Now Diet cookbook. The oil-free, fruity and creamy miso dressing adds tang and richness to this crunchy green meal.

What you need:

For the dressing:
2 cups chopped carrot
1 celery stalk, chopped
¼ cup chopped apple
¼ cup peeled, seeded, and chopped orange
1 small shallot, chopped
1 tablespoon tahini
1 tablespoon minced fresh ginger
1 tablespoon tamari
½ tablespoon miso paste
¼ cup rice wine vinegar
¼ cup vegan milk
½ teaspoon black pepper

For the wasabi edamame: 
1 cup frozen edamame
1 cup frozen corn
2 teaspoons tamari
½ teaspoon wasabi powder
½ teaspoon sesame seeds, plus more for garnish

For the salad: 
2 cups chopped romaine lettuce 
1 small daikon radish, peeled and julienned
1 cup shredded red cabbage
½ cup julienned carrot
½ cup julienned cucumber
½ cup quartered grape tomatoes
Sesame seeds, to serve

What you do:

  1. For the dressing, into a high-speed blender, add all ingredients. Blend until smooth, and set aside. 
  2. For the wasabi edamame, into a small bowl, add all ingredients and toss to combine. 
  3. Place a medium saucepan over medium-high heat. Add edamame and corn mixture, and cook until golden brown, adding 1 tablespoon water if necessary, and stirring to avoid burning. Remove from heat, and set aside. 
  4. To assemble, between 2 serving bowls, divide lettuce, radish, cabbage, carrots, cucumber, and tomatoes. Top each bowl with wasabi edamame and drizzle with dressing. Garnish with additional sesame seeds and serve immediately.
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