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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Superfood Salad

3.0

¼ cup dry French lentils (or green lentils (optional))

1 cup frozen shelled edamame ((optional))

½ medium red cabbage

1 medium beet (washed and peeled)

4 cups chopped spinach (or baby spinach)

⅓ cup raw pumpkin seeds ((optional))

1 ½ tablespoons white miso ((mellow miso))

1 tablespoon tamari (or soy sauce (reduced-sodium))

3 tablespoons rice vinegar

2 cloves garlic (minced)

1 ½ inch ginger (minced or grated (optional))

1 tablespoon date syrup (or maple syrup plus more to taste)

Prepare the proteins: If using lentils, cook them with water to cover for about 2 inches. Cook for about 12 minutes, or until al dente. Drain, and let cool. If using edamame, thaw them by running them under warm water in a fine mesh sieve.
Prepare the veggies: Grate or thinly slice the red cabbage. Grate o rjulienne the beets. Roughly chop the spinach or use baby spinach as is.
Make the dressing: In a small bowl, whisk together the miso, tamari, rice vinegar, ginger, garlic, and date syrup until smooth and well combined.
Assemble the Salad: In a large bowl, combine the cabbage, beets, spinach, and your choice of protein (lentils, edamame, or both). Toss gently to mix.
Serve: Add the dressing just before serving for maximum freshness. Sprinkle with raw pumpkin seeds if using for an extra crunch.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineFusion

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 76 weeks ago

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