Let's face it, most burgers are fairly flavorless. It's what you do to your burger—whether it is meat, vegetarian or vegan—that adds the wow factor.
This is week one in a three-part series to build a better burger. Today I'm going to show you how to make a simple, easy and elegant Asian slaw that goes perfect on top of week two's Thai sprouted lentil quinoa burger. Week three is all about the fries—zesty baked sweet potato fries. It's the perfect summer-time meal that is full of flavor and actually good for you.
This recipe is so easy. A bag of rainbow salad slaw with red onion, edamame and cilantro and a quick dressing in the blender. That's it. You can even buy the edamame already steamed and deshelled in most produce sections or in the freezer section of the grocery store.
Toss your bag of rainbow salad slaw in a bowl with diced red onion, a cup of steamed edamame and fresh chopped cilantro.
Then peel and mince about 1/2 inch of fresh ginger and throw it in your Vitamix or other high powered blender or food processor.
If you don't have a Vitamix or high powered blender, you don't know what you are missing. I know I say it all the time, but I seriously use mine every day for everything from smoothies, to salad dressings and soups. Here's a link to the one I own:
Blend for 30 seconds or so to produce a creamy consistency. Pour over your salad and mix to combine.
And that's it. You are done. I know, it's just too easy. And the flavors are spot on.
Perfect on top of your burger or as a side dish. It's light and healthy and a snap to make. The perfect summer recipe.
Stay tuned to next week to read about my Thai sprouted lentil quinoa burger. The perfect thing to do with those yummy sprouted lentils you learned to make a few weeks ago.
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Time: 15 minutes
12 oz. bag of rainbow salad slaw
1/2 c. diced red onion
1 c. steamed edamame (deshelled)
1/4 c. chopped cilantro
Juice from 1 - 2 limes (1 if using a juicer, 2 if by hand)
1/2 inch of ginger root, peeled and minced
4 tbsp. natural peanut butter (sugar-free)
1 tbsp. tamari sauce (or other gluten-free soy sauce)
1 tbsp. sesame oil
1/2 tsp. course black pepper
1/3 c. water
In a large bowl, add all salad ingredients.
In a high powered blender or food processor, process dressing ingredients into a creamy consistency. Pour the dressing over the salad and serve.