FRESH RESTAURANT TEN VEG SALAD
"You may not have tried kohlrabi, but you've probably seen this knobby purple or green vegetable in the grocery store or market. It wasn't long ago that I first tried it. I was visiting my parents when family friend Tim Turner (aka Chewy) and I got to talking about vegetables. He couldn't believe I'd never had kohlrabi. He went right out and got me one, and I've been a fan of it ever since. If you can't find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber - you just want something light and crunchy."
"Having some warm elements on a salad always makes it feel more special, and the grilled asparagus and oyster mushrooms on this salad really elevate it.
Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies."
8 stalks asparagus
8 large oyster mushrooms
1/2 tsp (2 mL) tamari
1/2 to 1 tsp (2 to 5 mL) sunflower oil
4 cups (1 L) shredded napa cabbage
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) shelled edamame
1/2 cup (125 mL) frozen corn, thawed, rinsed, and drained
8 grape tomatoes, halved
1/2 cup (125 mL) shredded kohlrabi*
1/2 cup (125 mL) chopped red bell pepper
8 slices avocado
1/2 to 1 cup (125 to 250 mL) dressing of your choice
Combine the asparagus, mushrooms, tamari, and oil in a large bowl and toss to combine; set aside.
Cook asparagus and mushrooms until asparagus is crisp-tender and mushrooms are browned and tender. (You can either grill them on a panini grill set on high, or spread them over a baking sheet and roast in a preheated 350 degrees F (180C) oven for 3 to 5 minutes.) Set aside.
TO ASSEMBLE THE SALAD:
Place cabbage in a large bowl. Around the edge, arrange carrot, edamame, corn, tomatoes, kohlrabi, red pepper, and avocado. On top, in the middle, place the cooked asparagus and mushrooms.
Serve with dressing.
*If you can't find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber - you just want something light and crunchy.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Super Fresh by Jennifer Houston and Ruth Tal
(Jennifer Houston and Ruth Tal are the owners of Toronto-based Fresh, a chain of vegan boutique restaurants and juices bars founded in 1999.)
"You may not have tried kohlrabi, but you've probably seen this knobby purple or green vegetable in the grocery store or market. It wasn't long ago that I first tried it. I was visiting my parents when family friend Tim Turner (aka Chewy) and I got to talking about vegetables. He couldn't believe I'd never had kohlrabi. He went right out and got me one, and I've been a fan of it ever since. If you can't find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber - you just want something light and crunchy."
"Having some warm elements on a salad always makes it feel more special, and the grilled asparagus and oyster mushrooms on this salad really elevate it.
Nuts, seeds, tofu, or tempeh are great additions and round out this medley of cold and warm veggies."
8 stalks asparagus
8 large oyster mushrooms
1/2 tsp (2 mL) tamari
1/2 to 1 tsp (2 to 5 mL) sunflower oil
4 cups (1 L) shredded napa cabbage
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) shelled edamame
1/2 cup (125 mL) frozen corn, thawed, rinsed, and drained
8 grape tomatoes, halved
1/2 cup (125 mL) shredded kohlrabi*
1/2 cup (125 mL) chopped red bell pepper
8 slices avocado
1/2 to 1 cup (125 to 250 mL) dressing of your choice
Combine the asparagus, mushrooms, tamari, and oil in a large bowl and toss to combine; set aside.
Cook asparagus and mushrooms until asparagus is crisp-tender and mushrooms are browned and tender. (You can either grill them on a panini grill set on high, or spread them over a baking sheet and roast in a preheated 350 degrees F (180C) oven for 3 to 5 minutes.) Set aside.
TO ASSEMBLE THE SALAD:
Place cabbage in a large bowl. Around the edge, arrange carrot, edamame, corn, tomatoes, kohlrabi, red pepper, and avocado. On top, in the middle, place the cooked asparagus and mushrooms.
Serve with dressing.
*If you can't find kohlrabi, just substitute broccoli stems, jicama, or even chopped cucumber - you just want something light and crunchy.
Makes 2 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Super Fresh by Jennifer Houston and Ruth Tal
(Jennifer Houston and Ruth Tal are the owners of Toronto-based Fresh, a chain of vegan boutique restaurants and juices bars founded in 1999.)
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!