Bored of the same old lunch? Or missing your favourite healthy cafe's salad bar? Recreate it at home until isolation is over and you can go back and give that cafe some much-needed love! I always try to have a couple of hearty salads on the go that can be easily mixed and matched with leftovers or other store cupboard staples depending on what i'm craving on the day. And with ALL the cooking at the moment it saves me from feeling uninspired to get creative again when dinner rolls on round.
Let's build your bowl.... 1. Edamame with a sprinkle of sea salt - great source of plant protein and fun to eat. Buy a big bag from the frozen aisle and steam when you want!
2. 1/4 cup brown rice, cooked. With a squeeze of lime and tsp of miso stirred through.
3. Hetty McKinnon's Cavolero nero with cannelini beans, soaked raisins and soy tahini (I used lentils as it's what I had to hand). If you need some salad inspo she's your gal!
4. Asian Slaw. Quick to make and a truly versatile dish that can be added to sticky peanut noodles, eaten with crispy tofu or even rolled up into rice paper rolls. It's also a great way to use up any veggies you have leftover and can't think what to make with them and an easy, delicious way to boost your nutrient intake. Bring on the veg!
Here's what you'll need...these are all based on what I tend to use a lot and have in the cupboard but with most recipes subbing is always welcomed. Got peppers and courgettes that need using? Throw them in! No cabbage but all the kale? Swap it. No rice vinegar but apple cider vinegar? Use that instead, yes the flavour will alter but it will still be yum!
RECIPE
Ingredients
2 x large carrots, spiralized or ribboned (use a veg peeler)
1/2 bunch of broccolini, chopped on a diagonal
1/4 red cabbage, shredded
10 x mushrooms, sliced
2 x spring onions, sliced on a diagonal
2 x garlic cloves, minced
2 tsp worth of minced fresh ginger
1 Tbsp sesame oil
Sesame seeds or crushed peanuts, fresh coriander and chili to serve
Sauce:
Juice of 1 lime
1 Tbsp peanut butter/ tahini or miso (is using miso ditch the soy to make sure the sodium levels aren't too much)
1 Tbsp rice vinegar
2 tsp coconut nectar, maple syrup, honey or other sweetener
2 tsp tamari or soy sauce
2 tsp Siracha sauce (optional if you like a bit of spice or add chili flakes).
Method
It's as easy as....
Chop all the veggies.
Blitz the sauce ingredients in a mini processor or whisk in a mug with a fork until evenly combined.
Heat up a large wok over a medium heat and add the sesame oil.
Add the garlic and the ginger and toss quickly.
Once the garlic begins to golden add the carrots, broccolini, red cabbage and mushrooms.
Add in half the sauce and stir evenly through the veggies.
When the veg is slightly softened (I like mine with crunch, cook for longer if not) removed fro the heat and allow to cool.
Pour the veg into a large bowl and add the remaining sauce.
Sprinkle over the sesame seeds, fresh coriander (if using that day) and chopped chili.
Allow to cool or eat it hot with crispy glazed tofu, chickpeas, sticky rice or noodles. Basically however you want!