Greens With Tangy Miso Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very tasty way to get a healthy dose of greens. From the book The Healthy Kitchen (Andrew Weil, MD and Rosie Daley). Ingredients:
1 cup onion, cut into half moons |
1 tablespoon toasted sesame oil |
1 cup red bell pepper, seeded and cut julienne |
4 cups kale, stemmed and cut julienne |
2/3 cup water |
4 cups napa cabbage or 4 cups bok choy, cut julienne |
1 tablespoon tamari soy sauce |
1/4 cup white miso |
2 tablespoons tahini |
1/4 cup lemon juice, freshly squeezed |
1/4 cup water |
1 tablespoon honey or 1 tablespoon brown rice syrup |
2 teaspoons fresh dill weed or 1 teaspoon dried dill |
1/2 teaspoon turmeric |
Directions:
1. SALAD -.
2. In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
3. Add pepper, toss and saute for 3 minutes.
4. Add kale and 1/3 cup of water. Cook until liquid has evaporated.
5. Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
6. DRESSING -.
7. Stir miso and tahini together in a bowl.
8. Add lemon juice and water and mix well.
9. Stir in remaining ingredients.
10. ASSEMBLE -.
11. Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.
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