Grillin’ is not just for burgers … this hearty salad is a killer stand-alone meal! We are excited to bring you this latest Wicked Healthy recipe that we’ve created with our friends over at Purple Carrot!
Ingredients
for the Ginger-Miso Dressing
1 cup mandarin (or orange) juice
1/2 cup white miso
1/4 C olive oil
1/2 tsp ginger, grated
for the salad
1/2 cabbage, cut into (3) large wedges
1 zucchini, sliced in (3) long planks
1 sweet white onion, peeled and sliced into (5-6)rounds
olive oil
salt and pepper
1 tsp olive oil
1 C chickpeas
3 T sesame seeds
1/4 t sea salt
1/4 C cilantro, rough chopped
1/4 C mint, rough chopped
6 leaves of green kale, removed from stem and coarsley chopped
1 orange, sliced into bite-sized wedges
1 Thai chiles, sliced in thin rounds
3 green onion, sliced thin
Instructions
to make the dressing
In high speed blender, blend all ingredients until smooth.
to prepare the salad
Heat up grill to high heat.
Rub the cabbage wedges, zucchini planks and onion rounds with oil. Brush or rub with a little oil, then season each side with salt and pepper.
When grill is up to heat, place these items on the grill and allow to cook for about 3-4 minutes on each side to get some nice coloration and caramelization. Remove from grill.
Coarsely chop the cabbage and onion. Cube the grilled zucchini. Keep them separate and set aside.
In saute pan on medium heat, add about 1 tsp of olive oil followed by the chickpeas. Once these start to cook, toss them around to get a bit of color. Add in the sesame seeds and sprinkle of salt. Toss well to coat the chickpeas with sesame, and remove from heat.
Combine the chopped cilantro, mint and rough chopped kale. Drizzle with some of the citrus miso dressing to lightly coat.
On a platter, compartmentalize all ingredients. Separate the chopped kale, chopped grilled vegetables and sesame chickpeas. Garnish as desired with the orange wedges, sliced chilis and green onion.
Serve warm with the remaining of citrus miso dressing on the side.
Here are a few tips to perfect, glossy, meaty noodles that are completely vegan!
Make the Spicy Sauce First
You need the sauce ready to go as soon as your noodles hit the pan. The noodles are basically cooked in boiling water before they even hit the frying pan, so there’s no need to fry them for any length of time. Noodles in, the sauce is – ready to go!
Use a Chunky Vegan Noodle!
This recipe is most satisfying when made with thick, chunky noodles. I like to use udon because they’re so moreish and are made without egg, so are completely vegan.
Cook the Sauce Briefly
The sauce needs only a flash in the pan. If you cook it too long it’ll begin to caramelise and may turn bitter. Just heat it for long enough to thicken up and coat the noodles.
Did you make this recipe?
Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.
