Cook: Asian Roasted Vegetable Salad
Asian Roasted Vegetable Salad
Roasted vegetables are so comforting and the perfect ingredient for warm salads. I roast vegetables frequently and use them for all different types of meals. They are also wonderful as a standalone meal instead of always being thrown in as sides to protein centered dishes. It’s a great way to incorporate more veggies and less meat into your meals. You can also meal prep these for the week as they taste delicious heated up in the microwave.
In this recipe, I used the stems from leftover kale to create a kale, onion, garlic mixture to throw on top of the salad. I usually drizzle some simple vinaigrette onto my roasted veggies but I’ll share my sesame oil dressing for this one. And, if you have some spicy chili crunch handy, be sure to put a small dollop on top for some kick!
Serves: 2
Prep Time: 30 minutes Total Time: 45 minutes
Ingredients:
Veggies of your choice (my go to’s: 4-5 large multicolored carrots, 1/2 cup brussel sprouts cut in half, 1/2 head of broccoli and 1/2 head cauliflower)
Good quality olive oil
Asian seasoning (any kind you like will work, see photo below for my favorite Asian seasoning, sold by Momofuku)
Freshly ground pepper
Toppings:
1 medium tomato (washed and cut in slices)
Scallions (thinly sliced)
Sesame seeds
Kale Stem Slaw:
Stems washed and cut into small pieces from 1-2 bunches of dino kale
1/2 onion (thinly sliced)
3-4 cloves of garlic (minced)
1 tbsp ginger (freshly minced or the jar kind both work)
Kosher salt & pepper (to taste)
Sesame Oil Vinaigrette:
2 tbsp sesame oil
1-2 tbsp rice wine vin (taste to determine how sweet you want it)
1 tsp mirin
Kosher salt and pepper to taste
Directions:
Wash and cut all your veggies. For carrots, I usually leave them whole and just cut lengthwise. Brussel sprouts, slice in half and for the broccoli and cauliflower, break off small bite sized pieces.
Follow my steps here for perfect roasted veggies.
While the veggies are roasting, put your kale slaw together. Chop up your leftover kale stems. Heat up good quality olive oil in a pan over medium heat, add in the aromatics like garlic, ginger, and onions. Then add the kale in and saute until they become much softer for about 5 minutes. Season with kosher salt and pepper to taste.
Next make your vinaigrette. Mix all the sesame oil vinaigrette recipes together in a small bowl or jar. Make sure to taste and adjust. Cut your fresh tomatoes into quarters.
After the veggies have roasted, arrange them into two separate bowls. Put the kale slaw on top and drizzle some of the dressing over both servings. Top with fresh tomatoes, sesame seeds, chili crisp, and sliced scallions.
Kale stems that I have saved - wash them and stick them in the fridge for this roasted veggie salad. You can also add them into scrambled eggs, other salads, soups, and stir fry.
Kale sauteed with garlic, onions, ginger, and salt and pepper. The most delicious addition to a roasted veggie salad.
This seasoning is great on everything! Made by one of my all time favorites, Momofuku.