the taste space

Cabbage and Asian Pear Salad with Smoky Avocado and Cumin Dressing

Posted in Mains (Vegetarian), Salads by Janet M on April 21, 2013

Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache.   I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.

When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!

Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).

OK, next up: working on that Korean wrap. :)

This is my submission to Deb for this week’s Souper Sundays.

Napa Cabbage and Asian Pear Salad with Smoky Avocado and Cumin Dressing

1 1/2 cups thinly sliced Napa cabbage
1 cup thinly sliced collards
1/2 Asian pear, cubed
1/2 small red pepper, cubed
1/2 cup (sprouted) chickpeas (I actually prefer cooked chickpeas, so maybe next time I will cook the sprouted beans)
1/4 cup sprouts (I used arugula sprouts here)

Smoky Avocado and Cumin Dressing (see recipe below)

1. Mix together all the vegetables. Pour dressing over this salad, and toss well. Top with chickpeas and sprouts.

Serves 1.

Smoky Avocado and Cumin Dressing
Adapted from Choosing Raw

1 small avocado
1 tbsp cumin powder (I would use less next time, it was a bit strong)
Juice of 2 limes (~1/4-1/3 cup)
Few shakes liquid smoke (taste after a few drops)
1/4 tsp salt
1 cup water
Dash Aleppo pepper
1 tbsp olive oil

1. Mix all ingredients except oil together in a food processor or blender. While the machine is still running, drizzle oil in a thin stream to emulsify. Thin with further water if desired.

Makes 1 1/4 cups.

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15 Responses

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  1. Joanne said, on April 21, 2013 at 9:17 AM

    I like my salads and soups to be quite hearty as well! This is filled with so many of my favorite ingredients, I know I’d love it!

  2. Johanna GGG said, on April 21, 2013 at 10:06 AM

    I don’t really see the point of a few flimsy salad leaves – to make people feel they have eaten some veg???? I like salads and soups hearty and the centre of a meal not the side act! Love this salad so much that as soon as I saw the name I wanted it.

  3. Gabby @ the veggie nook said, on April 21, 2013 at 12:33 PM

    I make my salads hearty as well! Yes as a vegan I tons of salad, BUT these are MEAL salads not wimpy side ones ;)

    Thanks for the shout out to my recipe!

  4. Kai @embraceyoumag said, on April 21, 2013 at 3:10 PM

    Reblogged this on EMBRACE YOU and commented:
    love it!

  5. Deb in Hawaii said, on April 21, 2013 at 7:20 PM

    This salad looks so crisp and refreshing. The dressing sounds fabulous too. I love lots of cumin–but based on your feedback, I might have to hold back a little! ;-) Thanks for sharing with Souper Sundays this week.

  6. Alissa - Not Just Apples said, on April 22, 2013 at 9:24 AM

    This looks delicious! Avocado, cumin and lime… perfect ♥

  7. Colette @ JFF! said, on April 22, 2013 at 1:29 PM

    This looks like a salad that I won’t be able to stop eating!

  8. Oh My Veggies (@ohmyveggies) said, on April 22, 2013 at 7:43 PM

    I am trying to eat more salads and this one sounds awesome–I love smoky flavors!

  9. Hannah said, on April 22, 2013 at 8:22 PM

    My mum is a fiend for nashis, but I’ve never really loved them myself. However, I’ve been eating cabbage like it’s going out of style lately, so hurrah for this salad!

  10. Couscous & Consciousness said, on April 23, 2013 at 6:18 AM

    I love a salad I can make a meal of, and with pears being very seasonal here right now, this is definitely one for me to try. Love the sound of that dressing.

  11. Ellen Lederman said, on April 23, 2013 at 9:43 PM

    This was Part 1 of my Janet Triple-Header today. It was lunch…and it was fabulous. The dressing was wondrous…and there was enough to adequately dress the ingredients (I require more sauce than you do—I’m kind of high-maintenance that way). Didn’t have Aleppo flakes, but used lots of red pepper flakes. And cut down the cumin to a teaspoon.

    Used an apple rather than an Asian pear (I have no objection to Asian pears and they are readily available at the Korean market, but I didn’t have a chance to go there). Used up the Romaine I had instead of napa. Added some red cabbage for color. Didn’t use sprouts because of Andy and my paranoia about them (not that we know anyone who ever got sick from them). And best of all, instead of chickpeas (which we were having later for dinner) I used azuki beans, which I tried for the first time.

    This will be a repeater. Thanks so much.

    • janet @ the taste space said, on April 24, 2013 at 8:57 AM

      Yum!! I love how it all came together for you with what you had in your fridge. The power of a great dressing, imo. :)

  12. [...] may have unrawified the quinoa wraps, but I have been noshing on lots of great raw eats all week. I also ventured away from my standard chocolate oats, and re-entered overnight [...]

  13. [...] where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to [...]


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