This inspiration for this dressing came about when I was lounging around in my apartment and I suddenly had this massive craving for healthy asian food. That’s all I wanted. I could not concentrate on anything else until I got my kick. At first, I considered making a simple stir fry but I didn’t quite have the time to peel and chop the garlic so stir fry was out of the question.
My housemate googled for Japanese dressings, we got the basic ingredients and played around with the flavours and came up with this peanuty-bomb dressing. I mean, let’s be real here.. What’s better than peanut-y dressing to slather my roasted vegetables with?! The flavours, traditionally authentic or not, were simply amazing. I’ve been having this every week and it’s truly becoming quite addictive. Oops!
I’ve actually had friends who hate broccoli actually enjoy this salad and dressing so… for any broccoli haters out there, give this dressing a shot and let me know how it goes 😀
You could even triple the recipe and make it a day or two in advance which would leave you a good 8-10 minutes to do whatever you need to do while the vegetables roast away in the oven! Time efficient recipe for a delicious, warm salad don’t you think?
- 4 tbsps natural crunchy peanut butter
- 3 tbsps soy sauce/tamari
- 1 tsp of sesame oil
- 1 tsp honey
- 1 tsp ginger powder or 2 tsps finely chopped ginger
- 3-4 tbsps rice vinegar
- 2 tbsps water
- 2 heads of broccoli
- 1 whole cauliflower
- 2 tbsp of olive oil
- 2 tsps of toasted sesame seeds
- Preheat the oven to 250 Celcius (Try 220 Celcius as it may be too high for some ovens)
- Chop up the broccoli and cauliflower into florets
- Coat the broccoli and cauliflower florets with olive oil and roast for 8 minutes. Continuously check to ensure it does not burn
- Combine the peanut butter, aminos, sesame oil, rice vinegar, ginger, honey and water into a bowl. If it is not “Japanese” enough, gradually add more rice vinegar and ginger for the “Japanese” flavour
- Mix until the flavours are well-balanced. Do not worry if it is too salty because it will balance out with the unseasoned roasted vegetables
- Toss the dressing into the salad. Allow the dressing to stick onto the vegetables and whatever else you decide to put into the salad for a 15 minutes
- Sprinkle salad with toasted sesame seeds
Don’t limit yourself to just broccoli and cauliflower – try it with raw carrot or zucchini noodles! Get creative!
Next time, i’m gonna try roasting garlic as well and see how it changes the depth of the flavours.. hmmm yum. (All I would have to do is chug the garlic in the oven as the vegetables roast away).
But … What’s the difference between soy sauce, tamari and aminos?!
Originated from China
Soy sauce is “brewed” or fermented as a specific product
It is less smooth and slightly saltier than soy sauce.
Originated from Japan
Darker, milder and more aromatic than soy sauce.
It has a mellow sweet-ish flavour
Non-fermented alternative to soy sauce and tamari
GMO free but liquid protein concentrate by treating soybeans with hydrochloric acid to create free amino acids, then neutralizing the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty taste. Corn syrup, caramel, water, and salt may be added to create flavor. EEeeeeekkk!!