Any time that I feel as if I’ve overeaten, or when I’ve drank too much, I find myself attempting to compensate the following day by consuming ridiculous amounts of vegetables, taking multivitamins, and drinking green smoothies.
Today has been one of those days.
The only problem? I was super hungry, and craving something creamy.
My fridge brimming with a medley of fresh fruits and veggies, I concluded that a salad with a creamy dressing would perfectly satisfy this craving all while ensuring that my veggie intake for the day remained at an all-time high.
Inspired by a bagged Asian-style salad that I tried out recently, I decided to make a creamy asian coleslaw – and to take it up a notch, I made it vegan! Now, I know what you non-vegans are thinking. How can you make something creamy without actual cream? The answer to this perplexing question- Vegenaise and tahini – a match made in vegan heaven!
Creamy (Vegan!) Sesame Coleslaw
an original recipe by allison sklar
what you’ll need
for the salad
2 cups chopped mixed cabbage greens
1/2 cup asian-style fried noodles (such as these: La Choy Chow Noodles)
4 tbsp chopped fresh cilantro
4 tbsp slivered roasted almonds
for the dressing
4 tbsp Vegenaise
2 tsp tahini
2 tsp sesame oil
3 tsp apple cider vinegar
2 tsp agave nectar
salt & pepper to taste
how to do it
Combine cabbage, noodles, cilantro and almonds. Whisk dressing ingredients together until creamy. Pour over cabbage mixture and toss to coat.
Note: if preparing ahead of time, only add noodles in just before serving, otherwise they will be soggy. Nobody likes a soggy noodle.
I am aware that you don’t make friends with salad, however… nobody’s ever said that you don’t make friends with salad dressing! This dressing, my friends, is heaven in a mason jar. This dressing, my friends, will make even those salad-haters (you know who you are), want to eat salad. This dressing, my friends, could even be used on things other than salad. (OH! THE POSSIBILITIES!).
This dressing is it.
Having gotten myself into the daily habit of coming home to eat organic carrots dipped straight into the tahini jar, proceeding to declare that this indeed consists of an acceptable dinner (because, you know, it’s summer, and really, who wants to turn on the oven, or move more muscles than needed?) I’ve decided that I should use my newfound love of sesame paste to experiment.
Inspired by the dwindling contents of my fridge, some vegetables that needed to be consumed, and a craving for something nutty, I concocted this sesame-soy-blow-your-mind-baby.
World, I introduce to you the best salad dressing in existence.
Oh yeah, and the salad I made is pretty decent too.
Sweet & Tangy Sesame Dressing
on Beet & Citrus Salad
what you’ll need
1 cup arugula
1 medium beet, sliced thin
1 tangerine, segments cut in half
2 tbsp hulled sunflower seeds
4 radishes (if desired)
1/4 cup tahini
3 tbsp light olive oil
1 tbsp honey
2 tbsp white vinegar
2 tsp soy sauce
how to do it
Combine all salad ingredients. Whisk dressing ingredients all together. Pour about 5 tbsp of dressing over salad, or more, to taste.
If you haven’t done so already, I strongly urge you to get on the bandwagon.
Light and easy to work with, rice wraps are a fail safe go-to anytime that I need a quick-fix meal. Thanks to their neutral taste, they can be stuffed with pretty much anything that you desire. I could imagine them filled with any savory meal that you’d normally eat as a salad – for instance, some seared strips of steak and raw spinach. Or, for the vegetarian, tofu, ginger, carrots and sprouts. You can even venture to the complete opposite end of the spectrum and make desert rolls, filling them with a fruit salad and dipping them in chocolate. When I make them, my preference has generally been sushi-inspired. The other day, I had a fishepiphany – why don’t I make a bagel-inspired one? I am from Montreal afterall…
- Rice paper (available in the Asian/Sushi section of the supermarket, or in any Asian food shop)
- any combination and/or all of the following:
- 1/2 avocado, sliced
- 1/4 package shredded pollock (or real crab meat, if you swing that way)
- 4 slices smoked salmon
- 1/4 cup alfalfa sprouts
- 1 tbsp cream cheese
- 1 tbsp mayonnaise mixed with a few drops cayenne pepper sauce (spicy mayo)
- soy sauce, or more spicy mayo for dipping
how to do it
Thoroughly wet rice paper on a large plate with warm water. Let soak for about 3 minutes or until soft enough to work with. Place on a dry plate for 30 seconds. Place ingredients in the middle of the wrap. Fold in ends, then wrap like you would a tortilla. (Let sit for a few minutes to dry if it is too wet. Wrap should not be slippery, but slightly sticky.) Cut in half and EAT!