Woohoo! It’s April and life is good, am I right? Spring Break has just begun (and by Spring Break I, of course, mean Fall Break because #Oz) lol Honestly, I’ve been calling it Spring Break this whole entire time, and it is only now I realize, “Whoops, you’re not in America anymore, ToTo.” Palm to face! When Emma Kate and Caleb do silly things like this I say, “At least you’re cute.” With myself, it’s, “At least you know your way around a veggie.” Ok, I don’t really say that. But, I really do have a way with veggies. Some even call me the “Veggie Whisperer.” (No, nobody calls me that.) But, after tasting today’s tasty Asian-inspired sesame “noodle” salad, I bet SOMEBODY finally will! :)
So, we’re finally getting settled into our cozy new home, and my lovely friend paid me a visit. She’s just so dear to me and my family. You guys, it was even her birthday, unbeknownst to me at the time, and she chose to spend that special day visiting me in our new place and having a beautiful lunch by the ocean. I’m telling you, she’s just amazing. And, she was so thoughtful on top of all of that and brought ME a gift (on her birthday) for our home. It.Is.The.Best.Thing.EVER!
Have you ever heard of a shark peeler? I haven’t until now, and it’s what I’ve been looking for and needing all my veggie-lovin’ life. Here’s a link where you can get your own. Anyway, that is what she gave me along with a beautiful book filled with fun ways and recipes to use my new kitchen tool.
Excited to use my new toy – I mean, tool – while the kids were at school (and after yoga, of course) I went to town on my crisper drawer. I pulled out some red cabbage, yellow capsicum, carrots, zucchini, cucumbers and fragrant herbs and got peeling. IT WAS SO MUCH FUN!
So, now I had this huge pile of veggie noodles with some torn herbs mixed through and knew I had to dress it with something light but magical. I’d been toying with a light miso sesame dressing since I had a drool-worthy salad at Verd that I still can’t stop thinking about. Putting together what I learned from making vinaigrettes in my raw chef training class, I finally found the perfect combination of goodness that this pile of veggies was just begging for. With a little bit of extra virgin olive oil, rice wine vinegar, lime juice, sesame oil, coconut nectar and miso, coming together with a few shakes in a mason jar, the salad dressing turned out perfecto!
Finishing off the tangle of noodles with some tamari almonds and furikake, this salad has umami down to a T. For capital T-A-S-T-Y! Yum! I hope you enjoy it as much as I did making it xx
Tangled Miso Sesame Salad with Veggie Noodles
1 big serve or 2 smaller serves plus extra dressing
1 english cucumber
1 medium carrot, peeled
1 yellow capsicum
1 cup red cabbage, shredded
handful of herbs (I used cilantro/coriander and mint)
generous sprinkling of furikake
2 tablespoons tamari almonds
1 tablespoon goji berries, optional but fun
For the Miso Sesame Dressing
6 tablespoons extra virgin olive oil
3 tablespoons rice wine vinegar
½ small lime, juiced
½ tablespoon sesame oil
2 tablespoons sweet white miso
1 tablespoon coconut nectar (or maple syrup)
1 tablespoon sesame seeds
2. Add the peeled veggies to a mixing bowl along with the shredded cabbage and torn herbs.
3. Make salad dressing by placing all ingredients into a small jar with a lid and shake vigorously until well combined.
4. Add 1-2 tablespoons of dressing over salad. Mix through with tongs.
5. Sprinkle heavily with furikake and add tamari almonds. Enjoy! xx
(Place leftover dressing in the fridge for up to two weeks – if it lasts that long!)