Summer Veggie Salad with Vermicelli and Tamarind Sesame Dressing

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(this taste great with a variety of vegetables, so feel free to use what you have on hand!)⁣⁣⁣

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Dressing⁣⁣⁣

1 ½ limes, juiced⁣⁣⁣

2 tbsp tamari or soy sauce⁣⁣⁣

Siracha, to taste⁣⁣⁣

½ cup light sesame oil ⁣⁣⁣

1 clove garlic⁣⁣⁣

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Salad⁣⁣⁣

½ package rice vermicelli noodles⁣⁣⁣

1 kohlrabi, tops reserved⁣⁣⁣

1 scarlett turnip or a bunch of hakurai, tops reserved⁣⁣⁣

4 radish⁣⁣⁣

4 carrots⁣⁣⁣

1 small bunch of greens such as mustard or arugula⁣⁣⁣

Sea salt to taste⁣⁣⁣

½ cup roasted, salted peanuts⁣⁣⁣

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To make the noodles, bring 2 quarts of water to a boil in a medium sized pot. Turn off the heat, place the vermicelli noodles in the water, give them a stir and let them rehydrate until al dente, about 5 to 7 minutes. Once they are tender, drain the water and spread the noodles out on a baking tray to cool down.⁣⁣⁣

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Grate the garlic clove with a microplane. In a large bowl combine the garlic, lime juice, tamari, sriracha, and light sesame oil. Mix well, then add the vermicelli and toss to thoroughly combine.⁣⁣⁣

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Using either a mandoline, a grater, or a food processor with a grater attachment, shred the kohlrabi, turnips, radish and carrots and add them to the mixing bowl with the vermicelli. Thinly shred the mustard greens and the greens of the kohlrabi and turnips and add to the bowl as well. Season with salt and mix well to combine. Serve on a platter, garnished with peanuts.⁣⁣⁣

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Educational demos thanks to @piedmonthealth & @lesdames

Kale Salad with Tahini Lemon Dressing

Did you know there is a farmers market on the Beltline every Tuesday from 4-8? It’s right by Ponce City Market, and there are some wonderful vendors there. You can get fresh produce, kombucha, raw breads, sign up for some fun sewing lessons at Top Stitch or even get your cards read by Atlanta favorite Modern Mystic.

I was there this week on behalf of Piedmont Healthcare, showcasing an easy recipe that could be made with ingredients found at the market. Check out the recipe below!

Kale Salad with Lemon Tahini Dressing

Serves 2-4 people

 

Dressing

2 tbsp tahini

1 lemon, juiced

1 garlic clove, microplaned

3 tbsp olive oil

3 tbsp nutritional yeast

Pink salt to taste

Freshly cracked black pepper to taste

 

To make the dressing, combine all ingredients in a bowl and mix well. Adjust the consistency with water, it should be thick, not runny. Refrigerate if not using immediately, will keep up to 2 weeks, stored properly.

 

Salad

1 bunch curly kale, washed and de-stemmed

4 radishes, thinly sliced

1 kohlrabi bulb, thinly sliced

4 baby carrots, thinly sliced

2 tbsp roasted sunflower seeds

Pink salt to taste

Freshly cracked black pepper to taste

 

Thinly shred the kale using either a knife or a food processor. Combine it with the thinly shaved radishes, kohlrabi, carrots and sunflower seeds in a mixing bowl. Add the dressing along with some salt and pepper. Mix until well combined. Check for seasoning and serve.

 

All the produce featured in this post came from Cosmos Organics.