Pinch of Yum

Asian Cabbage and Kale Salad

This recipe comes from Pinch of Yum. They call it Miso Crunch Salad and you can find the link to their blog here. It’s Asian-ish and would go wonderfully with any grilled protein. They add shrimp to make it a full meal, chicken would be equally delicious, even some leftover grilled steak. I served this as a salad with gochujang marinated grilled chicken. Leftover chicken was added to the salad for lunch the next day.

Thai-influenced chopped cabbage and kale salad

The salad was still crunchy and delicious for lunch two days later. This would be a good salad to take to a party. It does contain peanuts but any other spiced nut would work. I only modified the recipe slightly, adding thinly sliced red onion and radishes.

Ingredients:

Dressing –

1/3 cup of avocado or other neutral oil
1/3 cup of lime juice from 4-6 limes
1/4 cup of white miso
1/4 cup of sugar
2 cloves of garlic, minced
1/2 teaspoon of kosher salt

Salad –

5 cups of shredded kale
5 cups of shredded cabbage (a cole slaw mix would work here)
1/2 cup of thinly sliced red onion
4 thinly sliced radishes
1 cup of chili-flavored peanuts or something similar
2 avocados, chunked
1/2 cup of chopped cilantro
1/2 cup of sliced scallions (optional)

Method:

Shake the dressing ingredients together in a jar, whisk in a bowl, or mix in a small food processor until smooth. Add a few drops of water if it seems too thick.
Toss the salad together with the dressing in a large bowl and massage slightly.

Asian Cabbage and Kale Salad

BBQ season is starting and the folks over at Fiesta Friday might want to keep this in their back pocket. It’s Fiesta Friday #483 hosted by Angie and co-hosted this week by Pauline @ Beautiful Voyager

Click on the link to view recipe, craft, and decorating posts.

Travel for work has taken up much of my time these last few weeks and I have missed you. I’m going to make it up to you though with this post. Take a look at this beautiful green sauce, it is a wonder! Creamy from the avocado, full of good fats from that same avocado, olive oil, and nuts; full of flavor from cilantro, parsley, lime, and mint.

Magic Green Sauce

Oh my! It is delicious! Have a jar in your fridge and you will use it on tacos, baked chicken or fish, roasted vegetables, sandwiches, and rice bowls. In fact, you will use it on everything. I first posted a similar green sauce just over a year ago and have recently seen another version on the blog “A Pinch of Yum” where it is called 5 Minute Magic Green Sauce.

I cannot go without a jar of this sauce in my fridge and have been known to eat a spoonful right out of the container. I challenge you not to lick the spoon when you add a dollop to your lunch or dinner. All that goodness and it is gluten and dairy free, plus “paleo” as well, no guilt involved.

Magic Green Sauce

1 avocado
1 cup packed mixed parsley and cilantro, add a few sprigs of mint and/or basil for even more lovely green flavor
1 jalapeño, ribs and seeds removed
2-3 cloves of garlic
Juice of 1-2 limes (I like 2)
1/2 cup water
1/2 cup olive oil
1 teaspoon kosher salt
1/2 cup shelled pistachios or other nut, cashews are very nice as well

Pulse all the ingredients except the nuts in the bowl of your food processor until smooth and well incorporated.
Add the pistachios or other nuts and blend until mostly smooth.
Magic Green Sauce
Serve as a dip, a spread, or sauce. You may thin with additional water or oil if needed. I like mine the consistency of a thick mayonnaise.