i've spent the last decade in tiny apartments with dinky little kitchens and cheap electric stoves. i made do. in fact, i made some pretty incredible meals out of those tiny kitchens! and while it's still going to be a long while before david and i own a home, we're making the jump to move into a house ...a real house!... with another lovely couple. it's going to be a big transition for us to merge our households, but i'm thrilled about this house, its beautiful kitchen, it's viking gas range, and the wildly productive vegetable garden that our house mate has been pouring his heart into for the past two years!
but for now, i'm still in our apartment... sweltering on the top floor. it's too hot to consider turning on the stove or oven, so i've been playing with fun salads and smoothies. i've made a few batches of this flavorful dressing for myself and clients and love the sweetness of nappa cabbage. you can toss in any other spring veggies you like and some kind of protein! lot's of different combinations work well with this dressing!
snap pea & nappa cabbage slaw ~ serves 41 pound nappa cabbage, thinly sliced
1/2 pound sweet snap peas (about 2 cups chopped)
2 small persian cucumbers (about 2 cups chopped)
3 green onions, thinly sliced
1/4 cup gomasio or toasted sesame seeds
toasted soy nuts
hard boiled eggs
toasted seaweed snacks
shred cabbage and chop snap peas and cucumbers into small bites. mix in any other fun additions and dress with a hefty portion of miso-ginger-wasabi dressing. enjoy!
miso-ginger-wasabi dressing ~ makes about 12 oz
6 oz fresh orange juice
2 oz untoasted sesame oil
2 oz unseasoned rice wine vinegar
juice of 1 lime
2-3 tablespoons miso paste (white or chickpea miso works best!)
1 heaping tablespoons fresh grated ginger
1 tablespoon tahini
wasabi to taste (powder or paste) *optional
best if you wiz this up in a blender, or you can just stir together. store leftover dressing in fridge.