Tag Archives: dressing

Peanut-Sesame Slaw with Soba Noodles

Serves: 4 to 8 

Slaw:

  • 4 ounces dry soba noodles
  • 1 small purple  cabbage, cut into vertical quarters, core removed
  • 4 carrots, peeled or scrubbed
  • 1 bunch green onions, roots trimmed, then sliced into thin rounds

Peanut-sesame dressing

  • ½ cup peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey or agave nectar
  • 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
  • 2 garlic cloves, pressed or minced
  • handful of fresh cilantro, chopped

 Garnish

  • Healthy handful of coarsely chopped peanuts for each serving
  • 1 lime, sliced into wedges
  1. Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
  2. Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
  3. Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
  4. In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
  5. Top each serving with peanuts, and squeeze a lime wedge over top.
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Filed under food, Main Course, Salads, Vegetables, Vegetarian (lacto/ovo), whole food

Greek Salad Dressing

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper

Put everything into a jar and shake well.  Refrigerate.

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Filed under Salads

Creamy Blue Cheese Dressing/Dip

  • 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
  • 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
  • 1/4 cup finely chopped fresh parsley (don’t use dried)
  • 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
  • 1 teaspoon minced garlic
  • 6 dashes Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • pinch of ground red pepper (the kind we use for Indian cooking)

In a medium-sized bowl, whisk these ingredients until well blended.  Then crumble in:

  • a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)

With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing.  Stir well to combine, and taste for seasonings.  Can be used as a very thick  dressing, or as a dip .

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Filed under food, Salad Dressing, Salads, Sauce, Vegetables, Vegetarian (lacto/ovo)