You’ve probably made a lot of commitments to start eating healthful foods regularly, but it seems that losing the motivation to “eat right” is common. So how will you keep yourself motivated to only eat what’s healthy? Well, worry no more as I have receipe of Asian summer salad of here to encourage you to eat a healthy diet.
Asian summer salad
Make this salad for your next picnic and it’s guaranteed to be a hit. A miso tahini dressing gives it a creamy umami coating, while peaches add juicy notes of sweetness. I finish it with toasted pepitas for crunches.
Ingrediants
- ¼ cup of cashews or peanut butter
- 2 tablespoons of white miso paste
- 2 tablespoons of lime juice
- 1 teaspoon of sesame oil
- 1 teaspoon of grated ginger
- 2 to 5 tablespoons of water, or as needed
For the salad:
- 6-7 cups chopped red and / or green cabbage
- Pepper mix: I used 3 Anaheim peppers and 3 banana; or use 1 red bell and 1 poblano.
- 2 shallots, chopped
- ½ cup chopped cilantro, including the stems
- ½ cup of fresh basil, Thai basil and / or mint
- 2 Thai chillies or 1 serrano pepper, diced
- Sea salt
- ¼ cup of roasted peanuts, pepitas and / or sesame seeds
- 1 ripe peach, thinly sliced
Instructions
- In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a straightening consistency. Set aside.
- In a dry cast iron skillet over medium heat, char the whole peppers, rotating until the edges have a little char, about 2 minutes per side. To remove. When it is cold to the touch, cut it in half lengthwise, remove the stem, ribs and seeds and slice it horizontally into thin strips.
- In a large bowl, combine the cabbage, peppers, shallots, coriander, basil, chillies and ¾ of the dressing. Mix until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt.
- Serve garnished with toasted walnuts, seeds and sliced peaches.
