A delicious and satisfying salad to keep your body and mind in balance.
Beautiful, crave-able, and very healthy, this autumn Asian salad with matcha ginger dressing is about to be your newest favorite salad.
Stuffed full of incredible ingredients, this autumn asian ginger dressing matcha salad comes together quickly and will make you feel amazing. Some of this recipe’s amazing healthy ingredients are:
Ginger, which is great to ward off nausea, and can also reduce muscle pain, help with indigestion, and even help relieve menstrual cramps.
Cashews, which are a great source of copper, magnesium, protein, and fiber—and are a high-quality protein supplement for weight loss.
Pistachios, which promote a healthy heart, weight management, protection against diabetes and hypertension, and improved digestion. Pistachios also have lots of vitamins, minerals, and protein.
Matcha tea powder, which is a fighter against type 2 diabetes, Alzheimer’s disease, heart problems, high cholesterol, high blood pressure, and cancer. Matcha powder also boosts your immune system and detoxifies your body.
So throw this lovely autumn asian ginger dressing matcha salad together today, and make your body very happy!
Autumn Asian Ginger Dressing Matcha Salad RecipePublished: 2016-12-27
- 1-inch piece of ginger
- 3 tablespoons olive oil
- 1 tablespoon miso paste
- 1 tablespoon tamari
- 1/2 teaspoon sesame oil
- 1/4 teaspoon Epic Matcha green tea powder
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1/2 cup raw cashews
- 1/2 cup raw pistachios
- 3 cloves garlic, minced
- 2 tablespoons sesame seeds
- 1 cup brown jasmine rice
- 1 can chickpeas, drained and rinsed
- 2 carrots, grated
- 1 celeriac root, finely grated
- 1 pepper, sliced
- A handful of tomatoes (optional)
- Cilantro to garnish
- Mint to garnish
(for the matcha ginger dressing)
(for the fried nut mix)
(for the salad)
- In a medium pot, combine 1 cup rice and 2 1/4 cups water. Bring to a boil.
- Stir once, cover, and reduce heat.
- Simmer for 45 minutes.
- Remove from heat and let sit for 5–-10 minutes before serving.
- Rinse and drain the chickpeas, and then pat them dry with a paper towel.
- Coat the chickpeas lightly with olive oil, salt, and spices (paprika or a little cayenne) and place in a 425ºF oven for about 30 minutes.
- Line a bowl with a paper towel.
- In a large sauté pan, heat the oil over medium heat. Add the nuts, garlic, and a pinch of salt.
- Cook, stirring constantly, until the nuts are turning golden, about 3–-5 minutes. Be careful not to burn the garlic.
- Transfer to the paper towel-lined bowl to drain.
- Season with salt to taste.
- Combine all the ingredients in a food processor and blend. If you don’t have a food processor, you can whisk the ingredients together and finely grate the ginger.
- Divide the rice between 3–4 bowls. Top with chickpeas, carrots, celeriac root, tomatoes, fresh herbs, and fried nut mix.
- Drizzle dressing on top, and serve with additional dressing on the side. Enjoy!
To make the rice and chickpeas:
To make the fried nut mix:
To make the matcha ginger dressing:
Yield 3–4 servings