Love and Spices:
Crunchy Asian Slaw

East meets West in this creative Eastern adaptation of the classic salad

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Crunchy Asian Slaw

I was once invited to a Japanese restaurant where they served this dressing over a simple green salad.
I have combined it with Mache lettuce, Chinese cabbage, jicama and green apple for a taste explosion!

Preparation time: 35 min | Yields: 6 servings

• 1/2 of a medium Chinese cabbage, washed, dried and julienned
• 1 package Mache lettuce, well-washed and dried
• 1/2 jicama, peeled, thinly sliced
• 1 green apple, peeled and cored, thinly sliced

VEGAN MISO DRESSING

• 3 tbsp sunflower seeds, toasted for garnish
• 2 tbsp white sesame seeds, toasted
• 2 tsp sesame oil
• 2 tbsp rice vinegar
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp organic miso paste
• 1 tbsp mayonnaise or veganaise
• 1 tbsp agave syrup
• 1 tbsp fresh ginger root, minced
• 1 tsp Dijon mustard
• 1 tbsp olive oil

In a frying pan, with no oil, roast the sesame seeds, then the sunflower seeds separately, for about 2 or 3 minutes.
Let cool before adding to the salad.
Place the greens and sliced fruits in a serving bowl and set aside.

DRESSING

In a bowl, whisk the miso paste into the rice vinegar until smooth.
Stir to combine mustard, mayonnaise, ginger, sesame oil, agave syrup, lime juice and sesame seeds.
Toss 3 tablespoons of the dressing over the salad and add more if needed.
Garnish with sunflower seeds.

Well washed and dried watercress can also be used, with stem removed.

Images: Anne Fillion

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Monique Singer is a cultural creator based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn