Tag Archives: vegan

Turmeric & Jalapeno Dressing (with charred corn and bell pepper salad)

My latest obsession is fresh turmeric.  I’ve read so many things about the health benefits of turmeric so when I saw some organic Peruvian turmeric at the corner market I HAD to grab some to experiment/play with!

Now that I’ve gotten over the initial trepidation of using a new spice, I’m incorporating it into all sorts of dishes, from rice to lentils to quinoa – and now even in my salad dressing(s)!

The following salad dressing requires, in my opinion, a hearty salad with some texture and crunch to balance out the heat of the jalapeño.  I really enjoy it with the following:

Charred Corn, Cabbage and Bell Pepper Salad (serves 2)

  • 2 cups green or red cabbage (shredded)
  • 1/2 cup julienned (thin strips) carrot
  • 1 cup julienned bell pepper (red, orange and/or yellow)
  • 3/4 cup corn
  • 1/3 cup red onion, shredded
  • Garnish options:  Roasted peanuts or cashews, feta cheese, fresh cilantro, cherry tomatoes, green onion

METHOD:  (this is just a suggestion.  You don’t need to char the vegetables to have a great salad!).

  • Cut/prepare vegetables.
  • Get a non-stick pan searing hot (it should be starting to smoke).
  • Add the corn in and do not stir or move it.  DO NOT ADD OIL OR BUTTER.  THE PAN SHOULD BE DRY OR THE VEGETABLES WILL COOK INSTEAD OF CHAR.
  • Once the corn starts ‘popping’ (literally, like popcorn), give the pan a shake.
  • When the corn starts to char/blacken, remove from pan and into a large mixing bowl.
  • Repeat process with red onions and then with bell peppers.  You only want to ‘flash’ them into the hot pan to give a nice char.  You’re not trying to cook them.  A few SECONDS in the pan is plenty.

Turmeric and Jalapeno Dressing (enough for 4 servings)

NOTE:  I use a microplane for grating ginger, garlic, turmeric and all citrus zest.  It is an essential kitchen tool, in my opinion.

 

  • 1 medium sized jalapeno, seeds removed (keep a few if you want the dressing really spicy!)
  • 1 4″ piece of turmeric, peeled and grated (or 3/4 tsp ground turmeric, but use the fresh stuff if you can!)
  • 1 1″ piece of ginger, peeled and grated
  • 1 clove garlic (about 1 tsp), grated
  • 1 cup coarsely chopped cilantro
  • 1/3 cup olive oil
  • 1/2 tsp grated lime zest
  • 3 Tbsp fresh lime juice
  • salt to taste

METHOD:  pulse all ingredients together in a food processor or hand-held blender and toss into salad.  Season salad with salt to taste.

 

NOTE:  If you have any dressing left over it’s wonderful thrown into quinoa, rice or lentils!!