GREEN ASIAN SALAD BOWL

Even with a seemingly impressive ingredient list, this dish is relatively easy to prepare and therefore, achievable even after a long day at work. And it’s worth it! It’s a heavenly mix of sweet, sour, fresh and salty flavours. Brussels sprouts have never been my favourite as I think cooking them makes them smell like old socks.. (sorry for the association). However, when you leave them raw and mix with some lime juice, salt and coriander you get a lovely fresh salad which you could enjoy as such as well. I also recommend you cook the nori as per the instructions. While developing this recipe I tried soaking them at first which didn’t work texture-wise, I prefer my nori crisp and slightly salty (as opposed to soft and soggy).

Eating your greens really doesn’t get much better than this. We love this dish and hope that you will too! Let us know!

GREEN SALAD BOWL WITH SESAME MUSHROOMS, MISO DRESSING AND TOASTED NORI

 

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Author: Antidote Kitchen

Serves: 2

Ingredients

• 1 green bell pepper
• 250g kale
• 250g asparagus
• 250g brussels sprouts
• 250g button mushrooms
• 1 shallot
• 1 lime
• Small bunch of coriander
• Thumb sized piece of ginger
• 1 nori sheet
• 1 tbsp coconut oil
• 1 tbsp sesame seeds
• 2 tbsp tamari sauce
• 2 tbsp apple cider vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp miso paste
• 1 tbsp tahini
• ½ tbsp maple syrup
• 1-2 tsp olive oil
• Pickled ginger to taste
• Sea salt to taste

Instructions

1. Pre-heat oven to 170°C.
2. Chop the green bell pepper and asparagus into bite-sized pieces.
3. De-stem the kale and shred it to small pieces
4. Steam all the greens over medium heat for about 10-15 minutes until they are tender (you don’t need any special tools to do this, just a large sieve over a pan with some boiling water should do the trick)
5. Prepare the nori by mixing 1 tsp sesame oil with 1-2 tsp olive oil. Spread a thin layer on top of the nori sheet and then sprinkle with some sea salt. Put to oven to toast for 5-10 minutes until slightly crisp. Let cool before cutting into stripes.
6. Thinly slice the brussels scouts removing the stems. Mix with ½ lime juice, a pinch of sea salt and chopped coriander to taste. Put aside while you prepare the rest.
7. Chop the mushrooms in half. Heat up a pan with 1 tbsp coconut oil over medium heat and add the mushrooms. Sauté until the mushrooms turn slightly brown.
8. Finely chop the ginger and shallot and add to the mushrooms together with 1 tbsp sesame seeds. Stir for a minute or two and then add 2 tbsp soy sauce, 1tsp vinegar and and 1 tbsp sesame oil. Let shimmer stirring constantly until the liquid evaporates. Put aside.
9. Prepare the dressing my combining the miso, tahini, ½ lime, ½ maple syrup and 2-4 tbsp water (depends how thick you like your dressing). Mix until smooth.
10. Compile the dish by starting with the greens and topping them with some brussels sprouts and mushrooms. Finish off the dish with the dressing, nori and ginger.

Nutrition Information

Serving size: 1 Calories: 607 Fat: 38 Carbohydrates: 39 Sugar: 22 Fiber: 15 Protein: 25

3.5.3226