Dress up a bouquet of colorful spring vegetables in this decadently creamy dressing that’s made without cream! The surprise ingredient is silken tofu, so not only will your loved ones be begging for second helpings of vegetables, they’ll get all the enjoyment of cream without the dairy.
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Spring Vegetable Salad with Creamy Sesame Dressing
Serves 4
The combination I used:
Creamy Sesame Dressing (recipe below)
Snow peas, trimmed
Carrots, sliced thin and cut into shapes or matchsticks
Lotus root, peeled and sliced
1 t. salt
But you can also use whatever combination of veggies you like best: asparagus, green beans, snap peas, garden peas, etc. Adjust the cooking time upward to about 4 minutes for green beans and shelled peas.
First, wash, peel, and cut vegetables into bite-sized bits.
Add salt to a saucepan of water and bring to a boil. Fill a big bowl with cold water. Toss the prepared vegetables into the boiling water and count to fifteen. Pour off water and plunge veggies into the cold water to stop them cooking.
Dry vegetables with a towel and put them in a bowl, then add spoonfuls of dressing, tossing until coated.
Creamy Sesame Dressing
4 oz. silken tofu (230g)
3 T. rice vinegar (45ml)
3 T. white miso (45g)
1 T. sesame paste (tahini or Japanese nerigoma) (15ml)
1 t. sugar (5g)
2 t. salad oil (10ml)
2 T. water (30ml)
1 T. fresh ginger, grated (15g)
Salt, to taste
Whip tofu with a whisk (or beat with a mixer) until smooth. Add the rest of the ingredients and beat until smooth and creamy.
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Jonelle Patrick writes novels set in Japan, produces the monthly Japanagram newsletter, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
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