This Vegan Asian Salad is made with thin slivers of cucumbers, avocados and carrots, topped with a creamy home made ginger carrot sesame dressing, toasted sesame seeds and Sriracha. Fresh and healthy! Gluten Free too. Get ready for the best salad dressing of your life.
Happy belated birthday to meeee. Yep, yesterday was my birthday and I turned a whopping twenty EIGHT. Well into my late twenties by now, and if I had to round to the closest decade that would be 30. Whoa. When did that happen?
Considering in my 27th year I just barely managed to accomplish what I had planned for myself on my 22nd birthday, I am not quite ready for 28. Though somehow I feel like everybody else must always feel the same way.
I mean do you ever meet someone turning an age and feeling as if they have already set out and accomplished everything they wanted to by then and then some? Just answer no to that one. Don’t even think of telling me you’ve ticked everything off your to do list for the next five years. We can’t be friends then.
It’s too early in my 28th year to start thinking of grown things like goals I’ve set for myself or anything serious like that. Let’s just talk about food for now.
So how did I celebrate you ask? With lots of birthday cake?
Umm absolutely not. If you know me you know my celebration food is sushi. Has been for years and I hope that never changes. So naturally all I wanted on my birthday was lots of sashimi, sushi rolls (soft shell crab roll is my favooorite) and all sorts of Japanese deliciousness (hamachi kama anyone?). No dessert necessary. Anyone else out there like me? I mean how could I save any stomach room for puffy and thick birthday cake when I had a full platter of sashimi to dip into little saucers of tamari. I mean there was absolutely no way I was even batting an eye at that dessert menu.
Let’s keep the savory food coming.
Isn’t Japanese food the best? And Japanese flavors the very very best?
Well let’s keep that theme going except in the form of a vegan Asian salad today.
After a week in Florida with one of my favorite people in the world, it is hardcore salad and daily run time. It’s simply wrong how many minutes you need to run for to burn off a single slice of Pizza Hut pizza, and I just so happened to consume about 30 of those. Not one of my strongest, healthiest moments. Had to get those last junk food cravings in before I turned a year older.
So there’s going to be a whole lot of low carb high protein eating this week. With lots and lots of salad greens and fresh juices.
But for now let’s start with this Vegan Asian salad with ginger carrot dressing. You know that salad dressing some Japanese restaurants bring out with the house salad? It’s not smooth, a bit chunky, and not super creamy but a little bit, and you kind of get that ginger and carrot flavor. You know what I’m talking about? Well that’s what I set to re-create here. I love that dressing, yet know that a home made version is so much better.
So in a food processor throw in a bunch of these awesome ingredients and let the dressing come to life.
Then pour that on top of a bowl of cucumber, avocado and carrot ribbons. And yes I even turned the avocado into ribbons. Use either a vegetable peeler, mandolin, or cheese cutter (is that what they’re called?) to get long thin slivers resembling ribbons.
This is my new favorite way to eat vegetables. The whole diced and chopped cubes are boring. Thin slivers is where it’s at. I love the soft gentle texture and consistent thickness that is hard to get if you’re hand chopping. Have you tried veggie ribbons in salads before? Best thing ever or what?
Mix those slivers together, top with dressing, sesame seeds and Sriracha for you new favorite meal. You’ll want the full batch of dressing to use all week long on all your salads. Trust me on that one.
I love to eat this vegan Asian salad with chopsticks to make the experience even more authentic and Japanese. But you can use a fork instead (especially if you don’t want to slow yourself down)
This Vegan Asian Cucumber Carrot Ribbon Salad is made with thin slivers of cucumbers, avocados and carrots, topped with a creamy home made ginger carrot sesame dressing, toasted sesame seeds and Sriracha. Fresh and healthy! Gluten Free too. Get ready for the best salad dressing of your life.
- 6 small English cucumbers, peeled into ribbons
- 6 carrots, peeled, and peeled into ribbons
- 3 avocados, peeled into ribbons, (avocados must not be too soft)
- For the salad dressing:
- 2 tablespoons minced ginger
- 2 tablespoons minced carrot
- 4 tablespoons tahini
- 4 tablespoons water
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- 3 tablespoons rice vinegar
- 2 tablespoons coconut cream
- 1 lime, zested
- 1 tablespoon lime juice
- 1/4 teaspoon ground ginger
- For garnish: toasted sesame seeds and Sriracha
- In a large bowl combine cucumber, avocado and carrot ribbons.
- In a food processor combine dressing ingredients and process until smooth.
- Serve salad topped with dressed and garnished with toasted sesame seeds and Sriracha.
- Store remaining dressing in the refrigerator for up to 5 days.