Vegan Raw Asian Crunch Salad w. Carrot Ginger Dressing + Nasu Dengaku

As the sun inches its way closer to the summer solstice and the weather gets warmer, the body craves more raw and cooling foods to keep us cool during the warmer weather. The spring is beautiful everywhere, but in the PACNW we are known for the tulips. 

I got this vintage 1960/70s, Made in Germany, skirt that reminded me of the beauty of the tulips and spring. Tulips come in all shapes, sizes and colors, and fields of them look like a Van Gogh painting. 

The vibrant colors on the skirt and fields of tulips reminded me to eat the rainbow. Although a German skirt doesn't necessarily inspire asian food, but with the purple matching the color of the eggplant, I wanted to make a raw side salad to go with the miso glazed eggplant. 

People either love eggplant, or not. Most know eggplant because of eggplant parmesan. However, this Japanese recipe takes eggplant to a whole new level. The sweet and crunchy top adds a new dynamic or texture to the flesh of the eggplant that can seem bland or chewy. 

I first made this recipe over Labor Day weekend in 2018 while catering a vegan Women's Yoga Retreat in Bowen Island, Canada. And ever since it is my go to when adding some bulk to lighter asian food and salads. 

It is easy to consume the rainbow when eating raw foods.Every color has its own vibration and each uniquely packed with a myriad of vitamins and nutrients. The eggplant coupled with the salad invites heartiness to an overall light meal. 

I hope this inspiration brings some light, love, health and color into your home! Stay healthy! 

"I don't chase rainbows. I eat them."

"Fill your plate with the rainbow. What pleases the eye, pleases the body as a whole." 
-Deepak Chopra

This vintage skirt and other vintage items are available on my Etsy shop, The Elizabethan Closet.

NASU DENGAKU – MISO GLAZED EGGPLANT
Cook Time: 20 minutes
Serves 4

Ingredients:
2 small to medium eggplants
2 tbsp canola oil

Glaze Ingredients:
1/4 cup miso paste
​2 tbsp mirin
​1 tbsp cane sugar
1 tbsp rice vinegar

Optional Topping
Sesame seeds

Directions:
Begin by mixing all of the glaze ingredients together in a bowl, and preheat the oven to broil. 

Slice the eggplants in half. Heat the oil in a pan, and once the pan is hot add the eggplant onto the pan with the skin on the skillet until the skin browns. Next, flip the eggplant and cover the pan. Cook for 3-4 minutes. 

​Remove the eggplant from the pan and place onto a greased baking sheet with the flesh side facing up. Use a pastry brush to cover the eggplant with the glaze sauce on top and the sides of the eggplant.

Bake on broil for approximately 4 minutes. The miso glaze should bubble and thicken and remove from heat. Sprinkle sesame seeds on top. Serve hot with the salad listed below. 

Recipe inspired by Pickled Plum

Vegan Raw Asian Crunch Salad w. Carrot Ginger Dressing
Prep Time: 10-12 minutes
Serves 4

Ingredients:
​3 cups kale, finely chopped
3 cups brussel sprouts, finely sliced
1 red pepper, chopped
2 cups cabbage or coleslaw, thinly sliced (green and purple)
1 carrot, grated
2 tbsp sesame seeds
optional: 2 cups edamame 

Carrot Ginger Dressing
5 carrots, grated
1 large orange juiced (3/4 cup juice)
2-3 tbsp fresh ginger, chopped 
1 garlic clove
3.5 tbsp tahini
1 tbsp rice vinegar
2.5 tbsp soy sauce
Add water as needed 

Directions:
Wash, dry and chop the salad ingredients and mix into a bowl. 

For the dressing, grate the carrots (if using a high power blender you can chop the carrots) and add all the dressing ingredients into a blender and mix. Add 1 tbsp of water as needed and blend until well smooth. Adjust spices as needed. 

Pour dressing on top of salad and enjoy! 

Let's Connect! Below you may like my other Asian inspired recipes! Enjoy!

Chickpea, Butternut Squash + Kale Thai Curry over Udon Noodles

Vegan Miso-Tahini Squash + Kale Soup over Brown Rice

Vegan Garlic Broccoli + Bok Choy

Yum

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