I’ve recently become acquainted with kelp noodles. Available at any Whole Foods or Asian market, they’re delicious and can add a nice crunch to any salad. They also actually work pretty well in place of spaghetti or noodles in any Italian or Asian dish.
I’ve also been experimenting with a salad dressing/marinade that I’m now relatively obsessed with, consisting of shoyu (raw soy sauce), apple cider vinegar, and a tiny bit of olive oil. I added some ume plum vinegar to it as well and decided to try making an Asian-style salad.
I made this recipe up last night – it’s delicious, but I’m probably going to end up modifying it a bit, possibly adding in some mandarin orange slices. I’ve never really made an Asian style salad before, so if you’ve got any suggestions for how to add to it, let me know.
You will need:
1 head mustard greens, rinsed and chopped (these greens are f’ing amazing if you haven’t tried them, and incredibly high in nutrient density)
1/2 bag baby spinach
5 (or so) cremini mushrooms (or shitake or whatever kind you like) – I also added some chopped enoki mushrooms I had laying around
1 bunch asparagus, lightly steamed and chopped into 1/2 inch segments
1 package kelp noodles, rinsed and chopped a bit so the noodles are a little shorter
1 handful roasted sesame seeds
4 green onions, chopped
For the Dressing:
1 tablespoon shoyu (or soy sauce if you don’t have shoyu)
2 tablespoons apple cider vinegar
1/2 tablespoon ume plum vinegar
1 teaspoon olive oil (add this last and whisk it in with a fork)
in retrospect, I’d also add some chopped garlic and shallots to the dressing.
Directions: Mix salad together and toss with dressing. eat.