Sesame and Ginger Rainbow Salad is a mouth-watering medley of crisp and juicy vegetables. It has an impressive variety of ingredients glistening with the sort of dressing you want to drink from the bottle. It’s worth noting that it starts with bok choy. Not only does bok choy hold up when mixed with the dressing, but its flavor is a superb match for the Asian theme of this colorful salad.
Do you eat the rainbow? Or maybe you are asking, what the heck does that mean? I was first introduced to this idea back in the 1970s when eating predominantly raw foods was a thing. For me, the best takeaway from this concept is more fruits and vegetables in one’s diet. Moreover, choosing plants from a spectrum of color is an easy way to have gorgeous plates that also keep us strong and vital.
Isn’t it magnificent that something as exquisite as bringing more eye-candy to our dishes has healthy side benefits? If you are a bit curious about science, or into nutrition, you might enjoy this excellent article. It goes into detail about how each food color group has its own unique phytonutrients.
However, for now, I really must tell you how delicious this combination of ingredients is. Each time I make the salad, I think to myself, should I include the steamed edamame? That’s only because I am particular about how I eat edamame and don’t enjoy it in all recipes.
But inevitably, I do include it. Ultimately I end up so happy I didn’t leave it out. The little nuggets coated in a lightly sweet sesame dressing have the most delightful bite. They are perfect mixed with the other crisp and crunchy vegetables in the salad. So, even if you aren’t a big fan of edamame, I invite you to try it in this recipe.
Sesame and Ginger Rainbow Salad is easy to prepare, stores well, and will have you coming back for more.
Sesame & Ginger Rainbow Salad
- 2 cups chopped bok choy
- 1/3 cup julienne sliced carrot
- 1/2 cup thin sliced purple cabbage
- 1/3 cup julienne yellow pepper
- 1/3 cup julienne red pepper
- 1/2 cup julienne jicama
- 1 TB dry arame seaweed
- 1/3 cup shelled frozen edamame
- 1 TB flax oil or mild tasting oil
- 1 TB toasted sesame oil
- 1 tsp. fresh ginger juice squeezed from finely grated ginger
- 1 1/2 tsp. umeboshi plum vinegar
- 1 tsp. lemon juice
- 2 tsp. maple syrup
- pinch cayenne pepper
- Soak arame in a bowl of water while preparing salad ingredients.
- Boil and drain edamame.
- Place bok choy, carrot, cabbage, peppers and jicama in a medium sized bowl. Rinse and drain arame. Add to salad with drained edamame.
- Place all the dressing ingredients together in a small jar and shake to mix.
- Pour the shaken dressing over the prepared salad and toss until glistening.