This is a crunchy salad that would be perfect as an accompaniment to the main course or, with the addition of one of the proteins, a main dish by itself. The zesty salad dressing is just one of many interesting recipes found in a new vegetarian cookbook by Troth Wells. It is filled with simple, international, vegetarian recipes.
Most of the ingredients are readily available in grocery stores and international markets.
Servings: 6 - 8
- For the dressing
- 3 medium cloves garlic, coarsely chopped
- 1-inch piece peeled ginger root, coarsely chopped
- Freshly squeezed juice of 1/2 to 1 lemon (2 tablespoons)
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons tahini
- 1/3 cup olive oil, or more as needed
- For the salad
- 1 large large head romaine lettuce (outer leaves discarded if discolored or torn), washed and dried then cut crosswise into thin ribbons
- 2 baby bok choy, washed, dried and cored, then cut crosswise into bite-size ribbons
- 1 medium cucumber, peeled and cut crosswise into thin rounds
- 2 medium carrots, cut crosswise into thin coins
- 1 medium red bell pepper, stemmed, seeded and cut into thin slices
- 3 scallions (white and light-green parts), cut crosswise into thin slices
- 1/4 cup chopped cilantro or flat-leaf parsley leaves
- 1 1/2 cups peeled and deveined cooked small shrimp (optional)
For the dressing: Combine the garlic, ginger, lemon juice, soy sauce or tamari and tahini in a blender or food processor. Puree to a paste. With the motor running, gradually add the oil to form a pourable dressing. Add oil as needed.
For the salad: Combine the lettuce, bok choy, cucumber, carrots, red bell pepper, scallions, cilantro or parsley and the shrimp, if desired, in a large salad bowl.
Drizzle the dressing over the salad ingredients; toss to coat evenly.
Adapted from Wells's "One World Vegetarian Cookbook" (Interlink, 2010).
Tested by Cynthia A. Brown.
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