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Method:
Serves: 2
Time: 20 mins
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| Ginger-Miso Salad Bowl |
Before last week I hadn't tried miso, but it was one of those things I'd seen in in shops so many times, mostly in the form of soup. Miso paste is a Japanese specialty, produced through the fermentation of soybeans and rice, it comes in light and dark varieties, with the darker coloured pastes being fermented for much longer, meaning they have a more intense flavour - for this recipe I used a light coloured miso. There are so many listed benefits of miso online, such as it being high in antioxidants, it also aids digestion and can help to strengthen the immune system - that said, it is high in salt so use in moderation! I've also updated my cheese sauce recipe to include white miso, if you haven't made it already then you seriously need to, this cheese sauce is out of this world and is made from a base of potatoes & carrots! You can find the recipe for my cheese sauce here.
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| Ginger-Miso Salad Bowl |
This recipe is an asian inspired salad with kale, red cabbage, carrot, cucumber and dry fried tofu on a base of bulgur wheat, coated in the most amazing ginger-miso dressing. Feel free to substitute the bulgur wheat for whatever grain you prefer - quinoa, couscous or rice for example - I used bulgur wheat due to it's ease of cooking and that I really like the texture in salads, it has a bit of bite to it so it doesn't just get lost within the dish and it absorbs flavour really well. The miso dressing is absolutely packed with flavour, with a good kick of ginger at the end, bringing bright and vibrant flavours to the table; once mixed into the salad the sweetness of the veg really compliment the miso and make the dish perfectly balanced. This recipe can be served hot or cold, it is great either way!
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| Ginger-Miso Salad Bowl |
You'll need:
- Chopping board
- Knife
- Saucepan + lid
- Large baking tray
- Box grater
- Non-stick frying pan
- Salad bowl
- Whisk
Ginger Miso Salad Bowl
Ingredients:
Ginger-miso dressing:
- 3 tsp white/yellow miso paste
- Juice 1.5 lemons
- 1.5 inch piece ginger, peeled
- 1/2 tsp garlic powder
- 1 medium heat red chili
- 2 spring onions
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 tbsp water
Salad ingredients:
- 1/2 cup bulgur wheat/grain of choice
- 2 cups boiling water
- 1/2 block extra firm tofu
- 2-3 large handfuls chopped kale
- Juice 1/2 lemon
- 1 cup red cabbage, finely chopped (~1/8 red cabbage)
- 2 large carrots
- 1/2 cucumber
- Add the bulgur wheat & water to the saucepan, put the lid on and simmer on a medium heat for 15 mins, making sure the pan doesn't boil dry.
- Spread the kale out on the baking tray, drizzle over some olive oil and squeeze over the juice of 1/2 lemon and a pinch of salt, toss together and place in a 200°C oven for 10 minutes (don't worry about pre-heating).
- To make the salad dressing, slice the spring onions, finely chop the red chili, and grate the ginger on the small side of a box grater, add to the salad bowl along with the rest of the ingredients for the dressing and whisk together - taste the dressing and adjust flavours slightly if needed.
- Chop up the tofu into cubes and add to a frying pan on a medium heat, toss every so often, so it browns but doesn't burn - when browned, add 1 tbsp of the dressing to the tofu and toss together, then remove the pan from the heat.
- Finely chop the cabbage, dice the cucumber and grate the carrot, add these to the salad bowl with the dressing and toss together well. Then add the bulgur wheat and kale to the salad bowl and toss together again. Serve the salad topped with the tofu and enjoy!
Cassidy xx
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| Ginger-Miso Salad Bowl |
