Real African Dishes: [MC-AllEthnic-Recipes] Asian Boiled Vegetable Salad with Umeboshi-Scallion Dressing

Friday, August 26, 2011

[MC-AllEthnic-Recipes] Asian Boiled Vegetable Salad with Umeboshi-Scallion Dressing - 13g Carbohydrate; 6g Dietary Fiber

* Exported from MasterCook *

Asian Boiled Vegetable Salad with Umeboshi-Scallion Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetables:
1/2 head cauliflower -- trimmed into florets (about 1 1/2 cups)
6 red radishes -- or tricolored radishes, trimmed
1 1/2 celery stalks -- cut diagonally into 1/4-inch thick slices (about 1 cup)
1 yellow squash -- cut into 1/4-inch thick half-moons (about 1 cup)
1/2 head broccoli -- trimmed into florets (about 1 1/2 cups)
2 medium carrots -- peeled and roll-cut into 1-inch pieces (about 1 cup)
Dressing:
1/2 cup water
1 1/2 tablespoons umeboshi paste -- **
3 scallions -- thinly sliced diagonally
3 tablespoons sesame seeds -- toasted

Vegetables: Bring a large saucepan of lightly salted water to a boil over high heat. Working with 1 vegetable at a time, cook the vegetables in the order listed until their colors brighten and they are just tender, about 2 minutes for each vegetable. After each vegetable is cooked, immediately submerge it in a large bowl of ice water to stop it from cooking, then drain it well and pat dry with a clean kitchen towel. Quarter the larger radishes or cut the smaller radishes in half.

Dressing: Whisk the 1/2 cup water with the umeboshi paste in a small bowl to blend. Stir in the scallions and 2 tablespoons of the sesame seeds.

Assembly: Gently toss the vegetables in a large bowl with enough of the dressing to coat.

Garnish with the remaining 1 tablespoon sesame seeds and serve.

Serves 4

Don't let the title fool you: It's important to cook each vegetable separately in boiling water just long enough to reach their peak tenderness and flavor. I've chosen my favorite vegetables; feel free to incorporate any combination of seasonal vegetables that you especially like. The quick and easy dressing adds a depth of flavor and color; it incorporates umeboshi, which can't be topped for its clean, light, and refreshing flavor. I prefer to make this dressing with the umeboshi paste; however, you can substitute umeboshi vinegar for the paste and water. Simply sprinkle with vinegar to taste.

** Umeboshi are Japanese pickled plums. The paste is available at Asian markets and many gourmet and natural food stores.

Cuisine:
"Asian"
Source:
""Vegan Family Meals" by Ann Gentry, Andrews McMeel Publishing"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 92 Calories; 4g Fat (33.1% calories from fat); 5g Protein; 13g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 4676 0 0 0 0 0 0 5773 0 0