The dressing I created continues the Asian theme with the brightness of citrus, the fire of ginger, and the slight hit of salt from miso paste. To keep it low-fat but creamy, the base of the dressing is pureed zucchini. Surprisingly, zucchini makes a nice low-fat creamy dressing that holds the flavours of the seasonings and sticks them to the vegetables.
I sprouted my own mung beans, but the store-bought ones are a great option. I like to play in the kitchen, and it's fun to grow things in jars.
Serve with a sprinkling of toasted sesame seeds. This is optional, but a little goes a long way to adding that rich sesame flavour.
1/3 cup lemon juice (juice of 1 lemon)
1/2 cup zucchini, peeled and diced (about 1/4 of an average zucchini)
1 - 2 Medjool dates, pitted
1 teaspoon ginger juice
1 teaspoon light miso paste or tamari (gluten free)
2 Shanghai Bok Choi, washed and sliced
2 carrots, peeled and cut into thin sticks
1 red pepper, sliced
1/2 cup mung bean sprouts
1 teaspoon toasted sesame seeds (optional)
To your health and happiness,
Beans and Rice