Stir-Fry Vegetable Salad with Asian Dressing
Serves: 6; Prep time: 15 minutes; Total time: 45 minutes.
Serve this salad warm or cold. Adapted from “Vegan Cooking for Carnivores” by Roberto Martin.
1 package fresh Chinese noodles
For the dressing:
1 1/2 cups low-sodium soy sauce
1 2-inch piece fresh ginger, peeled and chopped
1 bunch green onion (about 6, white and green parts), chopped
4 garlic cloves, peeled and crushed
1 tablespoon sesame oil
Juice of 1 lime
1 tablespoon agave nectar (or to taste)
1 tablespoon cornstarch, mixed with 1/2 cup cold water
For the salad:
1 tablespoon canola oil
12 ounces shiitake mushrooms, stems removed, sliced about 1/4 -inch thick
2 large carrots, peeled, julienned
1 red bell pepper, cored, seeded, julienned
1/2 head green cabbage, finely shredded
3 baby choy sum or baby bok choy, cut into 1-inch pieces
1 cup frozen shelled edamame
1 bunch green onions (about 6, green parts only)
1 cup chopped cilantro
1 bunch mint, chopped
1/2 cup sliced or slivered almonds, lightly toasted
Cook Chinese noodles to package directions. Drain and set aside.
Place the dressing ingredients in a saucepan and bring to just a boil and then reduce heat to low. Simmer for about 10 to 15 minutes. The dressing will thicken just a little. Remove from the heat and set aside to cool. When cool, strain dressing into a jar (discarding solids) and refrigerate. Can refrigerate up to two weeks.
In a large skillet, heat the oil. Add the mushrooms and saute until tender. Add carrots, red pepper and cabbage and saute 1 minute. Add choy sum, edamame and green onion and saute 2 minutes. Remove from the heat. Add cilantro and mint and toss. Drizzle with about 1/3 cup of dressing. Serve over noodles with side of dressing. Garnish with almonds.
Per serving for noodles and 1/2 cup of the dressing and almonds: 333 calories (30 percent from fat), 12 grams fat (1 gram sat. fat), 47 grams carbohydrates, 13 grams protein, 908 mg sodium, 5 mg cholesterol, 7 grams fiber.