Originally Posted by MontanaCowgirl
Can anyone recommend me a good macrobiotic salad recipe? We have salad each Saturday evening... always the same salad though.
Here's a couple
Grilled Vegetable and Green Salad
1 red onion, cut into thick wedges
1 or 2 zucchini, cut into 1/4 inch thick diagonal slices
1 or 2 celery stalks, cut into 2 inch thick pieces
1 red bell pepper, cut into thick strips
1 bunch watercress, large stems removed
2 tablespoons pine nuts, toasted
Lemon miso dressing:
2 tablespoons balsamic vinegar
Juice and grated zest of 1 lemon
1 tablespoon sweet white miso
1 to 2 tablespoons soy sauce
1/4 cup extra-virgin olive oil
Pinch of dried basil
Preheat grill or broiler. Whisk together dressing ingredients, seasoning lightly with salt to taste. Toss all the vegetables, except watercress, with dressing. Arrange vegetables on grill and cook, turning, until tender, about 5 minutes.
Bring some water to a boil in a saucepan over high heat. Drop watercress into boiling water, drain, and cool in iced water. Drain and cut into bite-size pieces. Arrange the watercress around the edges of individual salad plates and heap the grilled vegetables in the centre.
Makes 4 servings.
Oriental Noodle Salad with Cashew
8 ounces whole wheat udon noodles
2 to 3 cups shredded Chinese cabbage or bok choy
1 yellow summer squash, cut into matchsticks
1 zucchini, cut into matchsticks
1/2 cup matchstick pieces of daikon
1 carrot, cut into matchsticks
3 or 4 green onions, cut into thin diagonal slices
1/4 cup cashews, lightly toasted
2 tablespoons dark sesame oil
2 tablespoons soy sauce
Juice of 1 orange
2 tablespoons sweet brown rice vinegar
2 teaspoons mirin
1 clove garlic, minced
Pinch of powdered ginger
3 to 4 tablespoons black sesame seeds, lightly pan-toasted and partially crushed
Cook noodles, drain, rinse well and set aside. Combine cabbage, summer squash, zucchini, daikon, carrot and green onions in a large bowl.
To prepare marinade, warm oil and soy sauce gently in a small saucepan over low heat 3 to 4 minutes. Whisk remaining ingredients into oil mixture and pour over the vegetables. Allow to marinate 30 minutes, tossing occasionally.
Just before serving, toss marinated vegetables and any remaining marinade with noodles. Stir in cashews and serve at room temperature or chilled.
Makes 2 servings.