Asian Kale Salad with Ginger Dressing

I have had a fantastic, yet mad, couple of weeks. The first of which saw my mum and I travelling up to London to attend the Soil Association BOOM Awards, where I (and this dear blog of mine) were shortlisted for the Best Food Blog award. I was in total shock when I found out I had made it into the top ten, with 9 other fantastic foodies. It was a fantastic event, taking place in Borough Market and a huge amount of effort had gone into making the place a foodies dream. When we arrived we found out that I was in fact down to the final 3, which was incredible! I was so honoured that my little blog had made it to the awards with so many other amazing organic brands. Huge congratulations go out to everyone nominated, and of course to all the winners!

This weekend saw me heading up to Birmingham for the FLEA Enterprises #BlogCamp2016. Blog Camp is like a conference / learning day for food / parent / interiors and travel bloggers. There were about 200 of us there, including around 15 of my food blogger friends. I have met so many wonderful people because of Rough Measures, and it was fab to catch up with some of them. The day was filled with talks on food styling, Pinterest tips, stories from some top bloggers, writing workshops and more. I have come away with a head full of information!

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

Last week saw some sunshine, and I got all excited and wanted to make a salad with flavours that take me back to my time spent travelling Asia. Something like this Asian kale salad, with my favourite ginger dressing. The strong tastes of ginger and umami flavours make my mouth and belly happy. The crunch of the massaged kale and carrot keep the textures strong here. I haven’t enjoyed a salad this much since this one I made last year! Enjoy pals, and stay dry (apparently the British summer lasted all of 3 days!)

Asian Kale Salad // roughmeasures.com

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

 

Asian Kale Salad with Ginger Dressing
 
Prep time
Cook time
Total time
 
A crunchy, citrus infused salad which brings me back fond memories of my travels.
Rough Measures:
Recipe type: Salad
Cuisine: Asian
Ingredients
  • Big bunch of kale - washed, de-stemmed and leaves loosely shredded
  • ¼ red cabbage - shredded
  • 1 carrot - peeled into thin strips
  • 2 spring onions - finely chopped
  • Zest 1 lime
  • Handful peanuts
  • 1 tablespoon sesame seeds
  • FOR THE DRESSING
  • A thumb sized piece of ginger - peeled and grated
  • 2 garlic cloves - finely chopped
  • 1 cup extra virgin olive oil
  • ½ cup tamari (sub for soy sauce if you don't have tamari)
  • ¼ cup rice wine vinegar
  • Juice 1 lime
  • 4 tablespoons cold water
Method
  1. Get all your ingredients ready.
  2. Start with the dressing; in a large bowl, add the grated ginger and garlic.
  3. Add in the rest of the dressing ingredients, give it a really good whisk. Pour the dressing into a sealable jar, leaving around 50ml left in the bowl.
  4. Add your shredded kale into the bowl. Using your fingers, massage the kale into the dressing. Do this for a couple of minutes until all the kale has been coated.
  5. Throw the cabbage, carrot and spring onions into the bowl, and mix with your hands.
  6. Toss through the peanuts and sesame seeds, serve into a large salad bowl.
  7. Add more dressing if you wish!
Notes
The measurements for the dressing should make around 500ml - it will last for a few weeks in a sealed jar in the fridge. Shake well before use.
 

Want to Pin this recipe for later? Use the image below – you can follow me on Pinterest too!

Asian Kale Salad // roughmeasures.com
Some other Asian inspired salads that I’m loving are;

Warm Japanese Black Noodle Salad from Natural Kitchen Adventures

Asian Chopped Kale Salad from Cookie and Kate

Healthy Kale + Quinoa Salad with Ginger-Curry Vinaigrette from The Clever Carrot

Carrot and Moong Bean Salad from Botanical Kitchen

Asian Beetroot Salad from Bunny Kitchen

Beetroot and Orange Salad with Creamy Mint Dressing

Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.

The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)

Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beet Orange Salad // roughmeasures.com

A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.

This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

Beetroot and Orange Salad with Creamy Mint Dressing // roughmeasures.com

 

Beetroot and Orange Salad with Creamy Mint Dressing
 
Prep time
Cook time
Total time
 
A vibrant citrus dish with a delicious minty dressing. Vegan and Gluten Free - yay!
Rough Measures:
Recipe type: Main
Serves: 4 persons
Ingredients
  • 3 – 5 large beetroots (peeled)
  • 2 large oranges
  • For the dressing
  • 2 tablespoons cashew butter
  • 50ml water
  • 3 tablespoons extra virgin olive oil
  • Juice ½ lemon
  • 1 teaspoon apple cider vinegar
  • Handful fresh mint leaves
  • 1 tablespoon maple syrup
Method
  1. Preheat your oven to Gas 5 / 190 C
  2. Chop the peeled beetroot into 1cm cubes.
  3. Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
  4. Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
  5. Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
  6. To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
  7. Serve on a plate and drizzle with dressing.

Purple Sprouting Caesar Salad

It’s all getting a bit grown up around here. The last few weeks we’ve been talking about mortgages, investing, yields, solicitors and more house buying relation jargon that I’d never heard of until recently. Forward planning is never really something we’ve done, unless it involved planning our next snowboarding trip. We don’t really look more than a week ahead, taking each day as it comes and seeing where the week takes us. Suddenly all this grown up stuff is happening around us, friends getting engaged, hen do’s and marriages. I feel less grown up the older I get. Do we ever really grow up, or are we just pretending to be adults, in this play they call life? Take me back to the carefree days of sitting in my garden playing hospitals with baby Flopsy (she had a heavy head, OK guys?!)PSB

I have been itching to share this recipe with you guys. I got so excited this week when I made it and it was as good as I’d hoped. Salads are always a winner for us, chuck in a selection of veggies and leaves, scatter with seeds and dressing of choice. Our fridge is pretty much 75% salad dressings, from chilli based ones to tahini. Team Salad over here.

The dressing for this recipe is ever so slightly adapted from this one. Because it was pretty darn good as it is.

The seeds give the salad a nice saltiness and extra crunch, and of course added protein from the hemp seeds.

Purple Sprouting Caesar Salad with Tamari Toasted Seeds (v) (gf)

INGREDIENTS:

Handful curly kale (de-stemmed and roughly chopped)
1 head cos lettuce (chopped)
1 head purple sprouting broccoli

Caesar Dressing
100g cashews (soaked for at least one hour)
100ml water
1 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove (crushed)
1 tablespoon Hendersons Relish – if you are unable to source this delicious northern English sauce, you can use a vegan Worcester sauce.
3 teaspoons capers
Dash Tamari (or other soy sauce)
S+P

Tamari toasted seeds
75g pumpkin seeds
100g hemp seeds
30g sesame seeds
3 teaspoons Tamari sauce (or other GF Soy sauce)

METHOD

First, in a large heavy bottom frying pan, toast your seeds for a few minutes, until lightly golden. Add tamari and mix well. Turn off heat and leave seeds to cool.

Add soaked cashews and all dressing ingredients to a high-speed blender. Blend for 1-2 mins, until creamy.

Add your kale to a large mixing bowl, pour a generous amount of dressing onto it and mix well with your hands. Rub the dressing into the leaves, this will help the kale absorb the flavours.

In a small pan, steam or boil your PSB for 3 mins. Then tip into a colander and rinse with cold water (this will help it keep its colour)

Add your Cos leaves to bow with the kale, adding more dressing if necessary.

Put salad in bowl, with the broccoli. Scatter the toasted seeds on top.

PSB Salad

PSB Salad

 

PSB SALAD5

Spiced Carrot and Cashew Salad

As you read this, we will be cruising the snowy (hopefully), sunny (even more hopeful) slopes in the French Alps. We are off for a weeks snowboarding holiday, to a town we know and love well, Morzine. Having spent 3 winter seasons working there, I can’t wait to get back and smell the mountain air, catch up with old friends, and drink a nice, cold demi peche. Not to mention take in those breathtaking mountain views.

Tonight I am frantically trying to find all my old kit, trying to decide which outfits I may or may not (60’s shift dress??) need. Bursting with excitement about the week to come.

CarrotandCashewsalad2

 

CarrotandCashewsalad4

This is a flavoursome salad, which I like so much I have re-created a number of times in a matter of weeks. It is very loosely adapted from Anna Jones’ “A Modern Way To Eat”. If you don’t own this recipe book, stop what you are doing right now and go and buy it. Now. It has so many exciting, eye watering recipes. I literally want to make every recipe in the book. Every day. 

Spiced Carrot and Cashew Salad (v) (gf)

INGREDIENTS:

3 large carrots (scrubbed)
1 tablespoon agave (or honey)
2 teaspoons cumin seeds
2 teaspoons fennel seeds
½ cumber (peeled into ribbons)
2-4 large vine tomatoes (chopped into chunks)
½ red onion (finely diced)
1 large red chilli (de-seeded if you want it less spicy)
2 limes
Thai basil (or coriander)
100g desiccated coconut
Olive or Coconut oil
Sea salt

For the cashews
5 kaffir lime leaves
1 teaspoon ground turmeric
½ onion
150g cashews

METHOD

Preheat oven to Gas Mark 5 / 180 C

Chop the carrots into chunks and put in a roasting tray. Scatter over cumin and fennel seeds, and pour over a good glug of olive/coconut oil. Roast for 35-45 minutes.

In a bowl, mix together the ribboned cucumber, tomato chunks, red onion and chopped chilli. Add the zest and juice of one lime. Add a little olive oil if desired. Set aside.

In a frying pan, heat a little oil and fry the kaffir lime leaves and turmeric. You want the leaves to start to crisp slightly, releasing their aroma. Add the onions and fry for 2 more mins. Chuck in the cashews, mix well, and fry until cashews are slightly toasted and golden in colour. Season with salt. Set to one side to cool down.

Take the carrots out of the oven and add the cucumber mix.

Serve on plates, and scatter with desiccated coconut and herbs. Squeeze over the juice of the second lime. Enjoy.

CarrotandCashewsalad

Carrotandcashewsalad3