Rainbow Salad with Carrot Ginger Dressing

Name: Rainbow Salad with Carrot Ginger Dressing
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup carrots (roughly chopped); 1 tbsp ginger (roughly minced); 3 tbsp shallot (roughly chopped); 1 tbsp organic miso (mellow white or chickpea); 1 tbsp tahini; 2 tbsp coconut aminos or organic reduced-sodium tamari; 2 tbsp organic rice vinegar; ⅓ cup water; 4 cups organic kale (finely chopped); 1 tsp extra-virgin, cold-pressed olive oil or lemon juice; ¼ tsp salt (optional); ⅛ tsp ground black pepper (optional); 1 cup beets (scrubbed and shredded); 1 cup carrots (washed and shredded); ½ cup cucumber (cubed); ½ cup radish (sliced); ½ avocado (seed removed and cubed); 1 batch Miso Onion Chickpeas (optional, link in Chef’s Notes); 2 tbsp sesame seeds

Nichole Dandrea-Russert, MS, RDN

3 years ago

Rainbow Salad with Carrot Ginger Dressing

Yields2 ServingsPrep Time25 minsTotal Time25 mins

Ingredients

Carrot Ginger Dressing

1 cup carrots (roughly chopped)

1 tbsp ginger (roughly minced)

3 tbsp shallot (roughly chopped)

1 tbsp organic miso (mellow white or chickpea)

1 tbsp tahini

2 tbsp coconut aminos or organic reduced-sodium tamari

2 tbsp organic rice vinegar

⅓ cup water

Kale

4 cups organic kale (finely chopped)

1 tsp extra-virgin, cold-pressed olive oil or lemon juice

¼ tsp salt (optional)

⅛ tsp ground black pepper (optional)

Other Veggies

1 cup beets (scrubbed and shredded)

1 cup carrots (washed and shredded)

½ cup cucumber (cubed)

½ cup radish (sliced)

½ avocado (seed removed and cubed)

1 batch Miso Onion Chickpeas (optional, link in Chef’s Notes)

2 tbsp sesame seeds

Directions

Make the Carrot Ginger Dressing: Add all ingredients to a blender or food processor and blend until smooth. Taste for additional flavors of choice (more ginger for spice, an additional tablespoon of shallots for pungency, or more coconut aminos for umami flavor).

Make the kale: Add the kale to a large bowl. Add a teaspoon of olive oil or lemon juice. With clean hands, massage the kale until tender, about 30 seconds. Sprinkle with salt and pepper, if desired.

Add the beets, carrots, cucumber, and radish to the bowl with the kale and mix.

Pour ½ cup of dressing onto the salad and stir well.

Divide between two bowls and sprinkle with the Miso Onion Chickpeas, if desired, and sesame seeds.

Add more dressing, if desired.

Chef's Notes

Substitutions
In place of kale, use spinach, arugula, or other leafy green of choice. Note that you won’t have to massage other greens that are more tender than kale.

Instead of olive oil use flax oil for omega-3 fatty acids.

Use jicama in place of cucumber.

For the radish, use red or watermelon radish.

Substitute cooked (but not roasted) chickpeas in place of the Miso Onion Chickpeas.

Prep Ahead
Prepare the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Prepare the chickpeas ahead of time and store in an airtight container at room temperature for up to 48 hours. (However, these are best when added to the salad hot and crispy! They’ll soften as they’re stored unless reheated.)

Storage
Store leftovers in an airtight container for up to 2 days.