Grated Rainbow Vegetable Salad With Sesame Fritters Food

HEALTHY EVERYDAY RAINBOW SALAD

Healthy Everyday Rainbow Salad image

Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!

Provided by Deryn Macey

Categories Salad

Time 10m

Yield 1

Number Of Ingredients 19

Ingredients

1 big handfuls of fresh spinach
1 big handful of de-stemmed and finely chopped kale
raw grated beet (about 1 small beet)
1/2 cup finely chopped red cabbage
1/2 cup raw grated carrot (about 1 small carrot)
1/2 cup peeled, chopped and roasted acorn squash
1/2 cup finely chopped, steamed broccoli
1 tbsp raw sunflower seeds
1 tbsp pepitas
1/4 of an avocado, diced
dried kelp flakes
5 tbsp (75 g) tahini
1 tbsp (16 g) white miso paste
1 tbsp soy sauce, coconut aminos or gluten-free tamari
1 tbsp apple cider vinegar
2 tsp maple syrup
3 cloves garlic
pinch of salt
4-6 tbsp water

Steps:

To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
To assemble the salad, add everything to a bowl and top with the dressing.

Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

Bring a pot of water to a boil, and season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

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