• 3 handfuls of fresh Mung Bean Sprouts
  • 1 handful shredded carrot
  • 1 handful shredded green or Napa cabbage
  • 1 handful shredded purple cabbage
  • 1/2 handful sliced green onions
  • 1/2 handful chopped cilantro or Thai basil, or regular basil (optional)
  • 1 handful sugar snap peas, sliced thin, horizontally

Vegan and Oil Free

2-3 large salads; ingredients are highly variable

Toss all ingredients together. Dress with dressing to lightly coat or to taste. Serve immediately or the next day.


Orange-Miso-Ginger Dressing-Vegan and Oil Free

Great with Nan’s Asian Slaw Salad and Kale Salad

Makes 7/8 cup

1 large orange, Washington Navel or Cara Cara, peeled and seeded
1 1/2 tablespoons tahini
2 pitted soft dates or 1 tablespoon date paste
2 teaspoons peeled and grated fresh ginger
1 tablespoon light miso
1 tablespoon rice vinegar
1 tablespoon tamari
1 teaspoon garlic chili sauce, like Sriracha
Pinch cayenne or ground black pepper (optional)

Put the orange, tahini, dates, ginger, and miso in blender and process until well combined. Add the vinegar, tamari, garlic chili sauce, and cayenne if using. Process until smooth. Add a bit of water if you prefer it more liquid. Taste for seasonings and adjust the sweet and/or heat as desired.

This flavorful and nutritious dressing can be massaged into kale, over which you sprinkle crunchy pumpkin seeds, sliced green onion, and sliced orange or sweet grapefruit. Also good over bitter greens like arugula and herbs, as well as roasted chunks of red beet. Be creative and enjoy!

Watch me make it here: