After traveling for half of April, all I wanted was a giant salad packed with veggies, and Smitten Kitchen came through! Her Sushi Takeout Cobb takes the oft-forgotten carrot-ginger side salad you get with your miso soup and sushi roll and turns it into the main event.
The base is a pile of thinly sliced cabbage, topped with neat rows of shelled edamame, diced avocado, silken tofu, tomatoes, cucumber, and daikon. Everything gets coated in the bright-orange carrot-ginger dressing – amped up with shallots, miso and sesame oil.
It’s refreshing, entirely no-cook, and exactly what I’ll be making during the height of summer heat!
Book: Smitten Kitchen Everyday, page 53
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: silken tofu
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
