This is such a tasty salad dressing for a mixed greens salad with an asian flare, or as a dressing for a slaw. When I am preparing an asian flavoured salad, I like to use spicy leafy greens like arugula, or mustard greens and add in bok choy leaves and kale for the base. Garnish the salad with radishes, cucumber, peppers, sliced almonds or peanuts and your favourite sprouts. I love to enjoy this salad with my raw pad thai !
Sesame Miso Dressing
2 TBSP MISO PASTE
3 TBSP SESAME OIL
2 TBSP EXTRA VIRGIN COCONUT OIL
2 TBSP RICE VINEGAR
2 TBSP WATER
1.5 TSP FRESHLY GRATED GINGER ROOT
1 MEDIUM GARLIC CLOVE
½ TSP MAPLE SYRUP, HONEY OR AGAVE
PINCH OF CAYENNE
Blend all ingredients until smooth.
Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.
2 cups rolled oats
1⁄2 cup pecans or almonds
1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries
1/3 cup sunflower or pumpkin seeds
2 tsp cinnamon
1⁄2 tsp nutmeg
1/4 tsp salt
1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey
1/4 cup coconut oil
1 tbsp fresh ginger, grated
1 tsp vanilla extract
PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.