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Ingredients:
1 cup napa cabbage, shredded1/4 cup carrot, shredded1/4 cup red pepper, julienne sliced2 tbsp scallion, sliced1/3 cup brown rice, cooked1/4 cup baked tofu, diced1/4 cup shelled edamamegolden beet, ginger, turmeric vinaigrette (recipe below)
Directions:
Prepare salad with ingredients listed and toss to combine.
Ingredients: Golden Beet, Ginger Turmeric Vinaigrette Makes 15 fl oz.
8 oz golden beets1 tsp canola oil1/4 tsp turmeric1/3 cup apple cider vinegar1 tbsp honey1/8 tsp cayenne pepper3 tbsp orange juice1/2 tsp salt1 tbsp ginger root, minced3 tbsp canola oil
Toss clean beets with oil and wrap each individually with foil. Preheat over to 350F and place wrapped beets on a pan. Roast until very tender, about one hour. Allow to cool. Peel beets and discard the peel.
In a blender, combine beets with turmeric, apple cider vinegar, honey, cayenne, orange juice, salt, and ginger. Blend until very smooth. Continue blending while slowly adding in remaining oil. Blend until incorporated and emulsified.
Serving size:full salad with 1.5 fl oz dressing
Nutritional Information: Per serving: (full salad with 1.5 fl oz dressing): Cal: 60, Total Fat: 4g, Sat Fat: 0g, Sodium: 120mg, Carbs: 5g, Protein: 0.5g, Sugar: 4g, Fiber: 0.5g
Recipe Source:Recipe provided by FLIK Hospitality Group