A vibrantly flavored Asian-inspired salad packed full of plant based proteins and antioxidants. This recipe features Adzuki beans, also variously called red mung, Aduki, or Azuki. The beans have a rich, nutty, sweet flavor, and are a key ingredient in many Asian cuisines with archaeologists pointing to domestication beginning in the mid Holocene. Adzuki are often used in confectioneries like Japanese sweet bean cakes, or Chinese red bean buns, and in savory dishes like red bean soup. As well as their great taste, adzuki beans are a great source of plant based protein and antioxidants, with 17 grams of protein per cup, and up to 29 different antioxidants. In addition to the Adzuki beans this salad recipe also incorporates Edamame for a complete plant based protein.
Nanami Togarashi is a Japanese spice blend made from ground red chili, white and black sesame seeds, tangerine peel, Japanese pepper, ginger, nori, and hemp seed. It is used an all purpose seasoning blend and often as a table condiment for udon, vegetables, and rice. It also tastes great on popcorn , French fries, hard boiled eggs, and as a spice rub for grilled fish or chicken!
Shiso leaf, also called perilla leaf, beefsteak plant, or Japanese mint, is an aromatic herb in the mint family that has a citrusy flavor with overtones of clove, basil, licorice, and cinnamon. There are two varieties, red, and green, that are grown. The green variety is often used as a garnish for sushi or bento boxes and are meant to be eaten with the main dish. The red variety is used as an ingredient in a variety of Japanese dishes like pickled ginger, or pickled plums, where a red color and a citrusy-tart flavor is desired. In addition to it’s unique taste, shiso leaf is also a rich source of antioxidants as well as number of other positive health benefits.
Vegetable & Adzuki Bean Salad with Citrus Sesame Vinaigrette
Makes 12 servings
Ingredients:
Dressing:
— 1/2 cup sesame oil
— 1/2 cup extra virgin olive oil
— 1/4 cup rice wine vinegar
— 1/4 cup lime juice
— 5 tablespoons tamari
— 4 tablespoons honey, brown sugar, or agave
— 2 tablespoons Nanami Togarashi (Japanese 7 Spice)
— generous pinch dried Shiso leaf (pickled beefsteak leaf)
— 3 tablespoons fresh garlic, minced
— 3 tablespoons fresh ginger, minced
— 8-10 fresh basil leaves, chiffonade (cut in long thin strips)
Produce:
— 2 cups carrots, julienne
— 2 cups red cabbage, julienne
— 4-5 green onions, thin sliced
— 2 15ounce cans Adzuki beans, rinsed and well drained
— 1 cup shelled Edamame, rinsed and well drained
— 1 1/2 cups snow peas, trimmed and sliced
— 1 8ounce can bamboo shoots, rinsed and well drained
— 1 15ounce can baby corn, rinsed and well drained
— 1/3 cup Arame or Wakame seaweed
Recipe:
— Add olive and sesame oil together in a large mixing bowl and vigorously whisk in the rice wine vinegar and lime juice until emulsified.
— Whisk in the Tamari, your choice of sweetener, Togarashi, dried Shiso leaf, basil, and the minced garlic and ginger until well incorporated.
— Add all of the prepared vegetables, dried seaweed, and the Adzuki beans to the mixing bowl and mix well.
— Cover and refrigerate for a few hours to let the ingredients marry. Mix again before service.