In the Dragon Bowl recipe I posted the other day, I mentioned you might have leftover Dragon Dressing. If you didn’t see this post, the dressing is a Japanese inspired creamy tahini vinaigrette.
Many dressings can be made in advance and stored for week or so. I suggest using dressings that contain raw ginger and garlic within 5 days. The flavors of the ginger and garlic can become too strong as the dressing gets older.
The pictures below show what I did with the leftover dressing.
Asian Lettuce Wraps with Creamy Tahini Winter Slaw. Also Pictured: Red Bean Hummus with Home Made Garam Masala with Assorted Veggies & Crisps.
This was our lunch on Tuesday. It was full of flavor, had fresh textures, and was both nutritious and filling.
Creamy Tahini Winter Slaw with Dragon Dressing:
Serves: 4 side dish portions
1 head Broccoli, tops cup in small pieces, stalk peeled & shredded
1/2 cup Dragon Dressing
1 6-inch piece Daikon, peeled & shredded
2 medium Carrots, peeled & shredded
1 heart Romaine Lettuce, just the bottom half, sliced thin. Reserve the tops of the lettuce for wraps if desired.
1. In a mixing bowl, massage the dressing into the broccoli. Add the remaining ingredients and mix well.
2. Refrigerate until ready to serve.
For Making Wraps
Use the reserved romaine lettuce for the base of your wraps. Stuff the lettuce with the slaw. The wraps were topped with Vietnamese hot sauce & Buckwheat sprouts, but you could top them with sliced green onion or cilantro.
Love & Tomatoes,