by Gwenda Hill, Open Arms Nutrition Specialist
Earlier this month, we hosted a client cooking and nutrition class as a celebration of National Nutrition Month®.
I began the class by introducing the principles of MyPlate to begin the class, and then the participants went in to the kitchen with Chef Asei. In addition to walking them through several Asian cuisine dishes, he taught the clients tips and tricks for safely and easily cooking different foods.
The clients had a wonderful time, and the staff loved it, too. Here’s one of the favorite recipes of the evening: a fresh, zingy salad that pairs well with rice bowls, stir-fry, and other Asian main dishes.
Cucumber Salad with Miso Dressing
- 1 ½ tbsp. miso paste
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tsp. lime juice
- 3 cups cucumber, julienned and seeded
- ½ cup red onion, julienned
- 1 red pepper, julienned
- ½ package of broccoli slaw mix
- 2 to 3 oranges cut into segments
- ½ cup sesame seeds, toasted
- Cilantro for garnish (optional)
- Blend miso paste, rice vinegar, honey, sesame oil, and lime juice to make dressing. Add salt or honey to taste, if needed (the miso paste is usually salty enough).
- Place remaining ingredients in a bowl and toss with dressing.
- Let sit in refrigerator for at least 3 hours (can leave for up to a day) before serving.
- Garnish with cilantro (optional).