Superfoods Salad with Carrot-Ginger Doenjang Dressing

Name: Superfoods Salad with Carrot-Ginger Doenjang Dressing
Cuisine: Korean
Ingredients: 2 cm (¾ in) knob fresh ginger, peeled and roughly chopped; 2 tbsp vegetable oil; 2 tbsp rice vinegar; 1 tbsp doenjang (Korean soya bean paste); 1 tbsp doenjang (Korean soya bean paste); 1 tbsp fresh lemon juice; 1½ tsp mirin; 1½ tsp toasted sesame oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 175 g (6 oz) kale, destemmed and roughly chopped; 1 red pepper, finely chopped; 1 small carrot, shaved into ribbons with a peeler or mandolin; ½ red onion, finely chopped, soaked in cold water for 10 minutes and drained well; 35 g (1¼ oz) hulled toasted sunflower seeds; 1 firm but ripe avocado, halved, stoned and peeled; ½ lime (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

Chock-full of superfoods like avocado, kale, sunflower seeds and ginger, this salad is worth adding to your mealtime repertoire and takes no time to throw together. I like to make extra dressing and use it as a healthy dip for crudités or as a spread on sandwiches. It will keep in the fridge for up to a week.

Ingredients

Dressing

1 carrot, roughly chopped
2 cm (¾ in) knob fresh

Asia
Korea
Starter
Gluten-free
Vegan

Method

FOR THE DRESSING: In a blender, combine all the dressing ingredients with salt and pepper to taste and process until smooth. Pour the dressing into a small bowl and set aside.

FOR THE SALAD: In a large bowl of cold water, massage the kale vigorously for about 3 minutes to break down the chewy fibres. Drain, dry well and transfer to a large bowl. Add the red pepper, carrot,