Zucchini, Snow Pea, & Edamame Salad with Carrot Miso Ginger Dressing + Sesame Bark
Happy Monday, y'all!!
Words can't express how overjoyed I've been since September 22. Seriously. I've been in THE BEST mood. Honestly, I've been waiting all year for fall and winter. Well, mostly winter, but since fall is basically like a three month winter-eve, I'm cool with it. I feel like all spring and summer long I'm just never as passionate and happy as I am during these amazing chilly six months. Most people love this time of the year because of Christmas and boots and cozy sweaters-- don't get me wrong, so do I-- but I see so much more to it. There's this amazing warmth that seems to fill everyone and the air surrounding them. I just feel so genuinely happy and content on the inside, and that's the best feeling in the world.
Okay, so I know my ranting on and on about fall might make you think this is a fall related recipe or something...
Well, it's not. Not one bit. It's actually extremely summery, but oh so good.
As you all probably know, I'm a huge fan of Asian flavors-- miso & ginger being two of my favorites. I told you how I picked up some miso paste at whole foods
, but what I didn't tell you is how much I purchased. I might have been a little too excited to finally get my hands on some, and somehow ended up with this HUGE container of it. I've only made two things with it, this recipe being one of them. Needless to say, I still have well more than half of the contents in my fridge. I guess I need to make some miso soup soon!
I've actually heard that putting miso paste in your hummus or pesto is a great substitute for salt, so I might be making some hummus later on today...
So onto this salad.
Like I've said, I love Asian flavors, especially in salads/slaws. In my opinion, the best kind of salad is a huge kale + edamame or Chinese chicken salad. Just so dang good.
Obviously, the thing that makes those types of salads is the dressing. It's so hard to get a really good, balanced Asian dressing with a little sweetness, spice, tangy-ness, and the perfect amount of saltiness. I've always had terrible luck making them, but this one came out beyond delicious.
Now let's talk about the star of the show- the sesame bark.
This stuff is more than addicting. I'm not kidding when I say I ate the whole batch while making this recipe.... oops...
It's so perfectly sweet and spicy and crunchy and ahh!! I just love it. Seriously, sesame seeds (and anything made of sesame seeds, like tahini) are one of my favorite things on the planet.
They're also super healthy for you, so don't feel bad if you eat the whole batch of this after making it... I sure didn't!!
Also, this is totally optional, but definitely recommended: top it all of with a fried egg.
Asian Salad with Carrot Miso Dressing + Spicy Candied Sesame Bark
2 zucchinis- peeled into ribbons
1 cup snow peas
1 cup mukiame beans (edamame beans)
1/4 cup sesame seeds
2 tbs. honey
2 tsp. Sriracha chili sauce
1/2 tsp. salt
2 carrots- peeled & grated
2 tbs. fresh grated ginger (or a 2 inch knob of fresh ginger)
1/2 cup white miso paste
2 tbs. sesame oil
1 1/2 tbs. rice wine vinegar
1 lime- juice and zest
1 tbs. fresh mint OR 1/2 tbs. dried mint
1/2 cup coconut oil OR vegetable/canola oil*
1/3 cup water
Toppings: fresh mint, green onion, & fried egg
In a saucepan over medium heat stir the honey, sesame seeds, and salt together until the sesame seeds start to turn color. Spread in an even layer on a parchment lined baking sheet or silicone sheet and move to a broiler. Broil for 3 minutes or until honey is bubbling but not burnt. Use a rubber spatula to push all the seeds back into an even layer, and then freeze for 15 minutes. Once hardened, break into pieces. Keep in freezer and use immediately after taking out of freezer.
Blend carrots, ginger, miso, sesame oil, rice wine vinegar, lime juice, and 1 tbs. mint to combine. While blending, add in oil and water. Blend until smooth. Strain if wanted.
Toss with vegetables and top with fresh mint, green onion, fried egg (optional) and sesame bark.
*If using coconut oil- it will become a very airy whipped consistency, and will congeal in fridge- to turn back into a vinaigrette, simply melt in a microwave safe jar/container for 20-30 seconds.
