Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing

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 carrot1 celery stalk, chopped1⁄4 cup chopped apple1⁄4 cup peeled, seeded, and chopped orange1 small shallot, chopped1 tablespoon tahini1 tablespoon minced fresh ginger1 tablespoon tamari1⁄2 tablespoon miso paste1⁄4 cup rice wine vinegar1⁄4 cup vegan milk1⁄2 teaspoon black pepperFor the wasabi edamame: 1 cup frozen edamame1 cup frozen corn2 teaspoons tamari1⁄2 teaspoon wasabi powder1⁄2 teaspoon sesame seeds, plus more for garnishFor the salad: 2 cups chopped romaine lettuce 1 small daikon radish, peeled and julienned1 cup shredded red cabbage1⁄2 cup julienned carrot1⁄2 cup julienned cucumber1⁄2 cup quartered grape tomatoesSesame seeds, to serveWhat you do:For the dressing, into a high-speed blender, add all ingredients.

Blend until smooth, and set aside. For the wasabi edamame, into a small bowl, add all ingredients and toss to combine. 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. 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.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 carrot1 celery stalk, chopped1⁄4 cup chopped apple1⁄4 cup peeled, seeded, and chopped orange1 small shallot, chopped1 tablespoon tahini1 tablespoon minced fresh ginger1 tablespoon tamari1⁄2 tablespoon miso paste1⁄4 cup rice wine vinegar1⁄4 cup vegan milk1⁄2 teaspoon black pepperFor the wasabi edamame: 1 cup frozen edamame1 cup frozen corn2 teaspoons tamari1⁄2 teaspoon wasabi powder1⁄2 teaspoon sesame seeds, plus more for garnishFor the salad: 2 cups chopped romaine lettuce 1 small daikon radish, peeled and julienned1 cup shredded red cabbage1⁄2 cup julienned carrot1⁄2 cup julienned cucumber1⁄2 cup quartered grape tomatoesSesame seeds, to serveWhat you do:For the dressing, into a high-speed blender, add all ingredients. Blend until smooth, and set aside.

For the wasabi edamame, into a small bowl, add all ingredients and toss to combine. 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. 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..