Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by
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Serves: 6   |    Active Time: 20 minutes



Ingredients:


For the salad:
  • 2 cups thinly sliced purple cabbage
  • 1 red pepper, sliced in thin strips strips
  • 1 carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 1 heaping cup bok choy, roughly chopped
  • 1/2 cup Maple-Orange Sriracha Roasted Cashews
  • Optional: 2 tablespoons minced cilantro

  • For the vinaigrette:
  • Juice from 1 medium orange
  • 2 tablespoon rice vinegar
  • 2 tablespoon toasted sesame oil
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce

  • Directions:

    1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
    2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
    3. Serve, adding more vinaigrette to taste.

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    Smashed Cucumber Salad

    Smashed Cucumber Salad

    I am a big cucumber fan — the type that will take a bite straight from a whole cuke - but you don’t have to be to enjoy this salad.

    Smashed Cucumber Salad is a Chinese side dish, and I’ve adapted that dish into a recipe I can make any old day. The salad base is still just cucumber (a GREAT way to mix it up when you’re in a salad rut). The dressing is where the rubber really meets the road here. You could use this dressing on other salads, too — but I never have leftovers 😁

    The perfect balance of salt, acid, and sweet: rice vinegar, soy sauce, and honey come together here. I haven’t yet watched Salt Fat Acid Heat (or read it), but that doesn’t mean I can’t appreciate a dish that balances all of it’s flavors well. What do you think — should I jump in and watch the show?

    Either way, this dressing is golden. Garlic and chili flakes add punch. Cucumber is plain and simple; but simple is just right with the dressing.

    Smashed Cucumber Salad
    Smashed Cucumber Salad

    Smashed Cucumber Salad

    Published April 2, 2019 by
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    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

  • 2-3 english cucumbers 
  • Sprinkle of salt
  • 3 tablespoons avocado oil or other neutral oil
  • 1 clove garlic, minced
  • 1/2 teaspoon red chili flakes 
  • 1 teaspoon honey (or white sugar)
  • 3 tablespoon rice vinegar
  • 1 teaspoon ginger juice or minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce 
  • Garnish: 1 tablespoon minced cilantro, 2-3 small sprigs of mint (optional), lime wedges (optional)

  • Directions:

    1. Slice ends off of cucumber, and slice in half the long direction. Lay halved cucumbers seed-side down on a cutting board. Roll a rolling pin over cucumbers, smashing them just until the start to crack. Chop into bite-sized pieces.
    2. Place cucumber in a bowl and generously sprinkle with salt. Set aside.
    3. Place avocado oil, garlic and chili flakes in a small sauté pan and warm over medium heat until garlic begins to sizzle. Stir occasionally, and allow garlic to turn golden. Remove from heat.
    4. In a jar, combine honey, rice vinegar, ginger juice, sesame oil, soy sauce, and the chili-garlic oil. Stir (or close jar and shake) to combine.
    5. Toss cucumber in dressing. Top with minced cilantro, and optionally garnish with mint and lime wedges. Serve.

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    Vegan Dinner Miso Soup

    Vegan Dinner Miso Soup

    Last week, after the storm headed toward the front range was dubbed a “bomb cyclone,” we woke up to rain. And it rained and rained until about 10am when the temperature dropped and the winds started and it began to snow sideways.

    It was a perfect storm for Miso Soup.

    Vegan Dinner Miso Soup

    Miso soup is that brothy, extra light soup you get before your sushi shows up at a restaurant. It’s so cozy, and miso paste gives the broth a complex flavor. But typical miso soup is light — really nothing more than an appetizer. With this recipe I sought out a miso soup that was filling. Something you could have as a meal when you’re snowed in.

    Traditional miso soup usually has a few bites of tofu, and pieces of wakame. We added: shiitake mushrooms, rice noodles, and TOPPINGS! (Fried garlic chips, green onions, chili crunch sauce, toasted sesame oil). All in all it makes a more filling soup with out losing the miso-y quality.

    Vegan Dinner Miso Soup

    The broth for this soup is vegan. It’s not something I was intentional about initially: I had been unable to find bonito flakes and so tried making the broth with kombu and dried mushrooms instead, and the result was delicious. Since so many of the popular recipes on Foraged Dish are vegan, I thought it would be a great alternative to share with you all.

    Dashi, the broth used in Miso Soup, is a cook-it-on-the-spot type of broth. No Sunday afternoon spent making stock. It only takes about 30 minutes to make dashi, and if you’re snowed in (or heck, if you’re home doing laundry), I bet you have that kind of time to let a pot simmer!

    I know warm weather is on it’s way — but until then, I’ll be souping. :)

    Vegan Dinner Miso Soup

    Vegan Dinner Miso Soup

    Published March 19, 2019 by
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    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

    For the broth (dash):
  • 2 sheets kombu (About 5 inches x 3 inches each)
  • 6 dried shiitake mushrooms
  • 7 cups water 

  • For the soup:
  • 1/3 cup white miso paste
  • 1 tablespoon ginger juice
  • 2 tablespoons dried wakame, plus about 2 cups of water for rehydrating
  • 1-2 cups sliced shiitake mushrooms, stems removed
  • 14 ounce package extra firm tofu, drained and diced into bite-sized pieces

  • To serve:
  • Rice noodles, cooked according to package (I used vermicelli)
  • 1/2 cup sliced green onions, white and dark green parts removed
  • Chili crunch sauce (affiliate link)
  • Fried garlic chips (I use avocado oil rather than canola)
  • Toasted sesame oil
  • Optional (not vegan - makes the meal heartier): Soft boiled eggs

  • Directions:

    1. Make broth: heat 7 cups of water in a large soup pot with kombu and dried mushrooms. Once the water comes to a boil, remove it from the heat. Allow kombu and mushrooms for roughly 20 minutes.
    2. Meanwhile, hydrate wakame in a small bowl. When wakame is completely softened, strain out excess water. Then, roughly chop wakame into bite-sized pieces.
    3. After broth has soaked, use a slotted spoon to remove kombu and mushrooms.
    4. Place miso in a small to medium sized bowl. Ladel roughly 1 cup of broth in the bowl with the miso, and whisk until no clumps remain (this makes it easier to mix into the full pot of broth). Pour miso mixture into soup pot.
    5. Add tofu, shiitake mushrooms, and wakame to the pot, and place back on stove over low heat. Heat until the soup is just barely simmering.
    6. Divide rice noodles amongst serving bowls, and label soup over top. Top to taste with: sliced green onions, toasted sesame oil, chili crunch sauce, and fried garlic (and eggs, halved, if using).

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