Here’s the thing about running a food blog- you make a lot of food (duh?). But I mean seriously, A LOT OF FOOD. I remake a lot of recipes. I tweak and rehash and perfect until they are ready to share. This involves eating each trial round for lunches, dinners, snacks- I refuse to waste food, I just do.
After my third round of experimental cookies (which I haven’t yet posted- I’m still not happy with the consistency! We need them chewier!) I was in desperate need of something light, clean, healthy– something, at least, where the main ingredient isn’t butter.
This recipe is my re-make of the famous house salad at Rebar Modern Food in Victoria, BC- a vegetarian restaurant so good that whenever I eat there I walk out seriously contemplating becoming a vegetarian. The food at Rebar is so good that even a meat eater like me doesn’t think, “oh wow, this is so delicious. You know what would make this more delicious? Meat.” (come on, some vegetarian restaurants make me feel that way…)
I know this seems like a shameless plug but I swear I don’t know the owners or anyone who works at Rebar. It’s just really, really good. If you’re keen on veggie-only cuisine- or aren’t, but are open to trying it- I highly recommend their cookbook. Speaking from experience, it would make even the steak-loving-est carnivore seriously consider switching to veggie burgers. DELICIOUS.
Then again, I could put this miso dressing on anything and it would probably taste good…
This recipe is completely vegetarian and vegan. I’m sure it would be good with some crumbled goat cheese or some grilled chicken but for now… I’m all too happy with this big bowl of veg.
| Rainbow Salad with Miso Dressing | Print |
- 1 carrot, peeled and grated
- 1 beet, peeled and grated
- ½ cup cooked chickpeas
- ½ cucumber, thinly sliced
- 1 handful cherry or grape tomatoes
- Mixed greens*
- Mixed seeds/nuts (ex. hemp hearts, pumpkin seeds, sunflower seeds)
- Sprouts (optional)
- .
- Dressing:
- 1 clove garlic, crushed
- 1 Tbsp + 1 tsp fresh ginger, grated
- ½ cup mirin
- ¼ cup miso paste
- ¼ tsp Szechuan pepper or black pepper
- 1 Tbsp sesame oil
- ¼ cup rice wine vinegar
- ½ cup vegetable oil
- Mix all dressing ingredients in a blender.
- Peel, chop and wash all your veggies.
- Elegantly place all your veggies in a bowl (or just toss 'em in, no one's watching).
- Drizzle with miso dressing and feel smug for the rest of the day knowing you just ate an entire rainbow of veggies.
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