Tag Archives: carrot ginger salad dressing

Stampede detox 2.0

19 Jul

This is the first day of the rest of your summer… Stampede is over and everyone’s beat. Beef and beer bloated, to boot.

How will we ever recover our girlish figure?

Time for another post-Stampede detox.

Here are some light summer salads perfect for detoxing, courtesy of Gwenny from GOOP. Ever the inspiration…

From GOOP: “This dressing is the jam! Great on salad and also as a dip for vegetables. This recipe makes enough dressing for two salads, so be sure to save the extra.”
TIME: 5 minutes

For dressing:

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water

For salad:

1 head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.
One quick soup, and then on to more summer salads:

Ginger and Scallion Soup
Fresh ginger—peel and dice about 5 slices
3 scallions chopped
1.5 cups water
Boil the ingredients lightly uncovered about 10 minutes and drink. It should induce a light sweat. This is a home remedy for colds and runny nose.


GOOP summer salads:
For the dog days of summer. These very tasty, wonderfully easy-to-make salads are terrific on their own, as side dishes or for rounding out your picnic basket.

I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). I added peppery arugula, apple and walnuts to the chicken-mayo-celery combo and finished it off with a squeeze of lime for some zing. I love this as an open-faced sandwich on grilled sourdough.

TIME: 20 minutes

2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)
Stir everything together.

Admittedly kitschy, but so delicious. Crab and avocado is a wonderful combination, a bit luxurious but worth it for a special meal. Marie Rose Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing, is said to have Irish origins.

TIME: 10 minutes

8 ounces fresh jumbo lump crab meat
1 lemon, cut in half
coarse salt
freshly ground black pepper
1/3 cup Veganaise or your favorite mayonnaise
1 tablespoon ketchup
1 small shallot, finely grated
2 avocadoes, cut in half, pits discarded
In a medium bowl, squeeze the juice from one half of the lemon over the crab and stir to combine with a large pinch of salt and a few grinds of black pepper. Whisk the Veganaise, ketchup and shallot together in a large bowl and fold in the crab, being sure not to break it up too much. Fill each avocado half with a quarter of the crab salad. Cut the remaining lemon into wedges and serve alongside the stuffed avocados.

My dear friend, Lee, made this recently and served it with a chicken wrap—a great summer lunch, full of crunch and flavor.

SERVES: 4 as a side dish
TIME: 20 minutes

1 small clove of garlic, peeled and finely grated
one 1″-piece of ginger, peeled and finely grated
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon light agave nectar
1/2 teaspoon spicy toasted sesame oil (or more or less to taste)
freshly ground black pepper
coarse salt
2 cups finely shredded Napa cabbage
2 cups finely shredded green cabbage
1 carrot, peeled and cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks
4 scallions, thinly sliced
2 teaspoons toasted sesame seeds
Whisk the garlic, ginger and rice wine vinegar together in a bowl and let the mixture sit for 5-10 minutes. This is a good time to cut up your vegetables if you haven’t already. Whisk the soy sauce, agave and sesame oil into the vinegar mixture and season to taste with salt and pepper. Combine the cabbages, carrot, pepper and scallions together in a large bowl and toss with the dressing at the last minute, sprinkling the seeds on top.

Soba noodles are wonderful and really good for you – hot or cold. Here, I tossed the al dente cold noodles with a bright combo of soy, sesame and herbs. Lovely on its own or accompanying grilled salmon.

TIME: 15 minutes

8 ounces buckwheat soba
2 teaspoons soy sauce
2 teaspoons light agave nectar
2 teaspoons mirin
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup neutral oil (grapeseed)
1 tablespoon black sesame seeds or Eden Shake (a prepared mixture of sesame seeds and seaweed)
1/4 cup chopped fresh cilantro
4 scallions, thinly sliced
Cook the soba in boiling water, according to the package directions (about 6 minutes). Immediately rinse the soba under cold water. Meanwhile, whisk together the soy sauce, agave, mirin, vinegar and oils in a large bowl. Toss the cold soba with the dressing and mix in the sesame seeds, cilantro and scallions.