Last night we had a delicious dinner of Asian Salad from the Green Smoothie Girl's 12 Steps to Whole Foods Course Manual. (Step 1 is to drink a quart of green smoothie every day--1 pint for kids, Step 2 is make salad the star of your dinner meal, and Step 3 is to make your own dressing.)
Asian Salad
1 head red leaf lettuce, washed and torn
1 head green leaf lettuce, washed and torn
1 cup cilantro, chopped
1 cup dried currants
1 cup peanuts
1 cup dried coconut flakes (you can find these, larger than shreds and unsweetened, at the health food store for 2 or 3 dollars).
Toss and serve with Asian Ginger Dressing.
Dressing
4 cloves garlic
2 Tbsp. fresh ginger root, minced
3/4 cup extra virgin olive oil
1/3 cup rice vinegar
1/2 cup nama shoyu (this is what some consider a healthier soy sauce)
3 Tbsp. honey
Blend in a high powered blender until liquefied and well blended. (The Green Smoothie Girl also recommends this dressing over shredded cabbage with toasted sesame seeds.)
We served asian noodles on the side with the thai peanut sauce I've posted before.
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