Summer of Raw Food Mini Series: Wilted Zucchini and Asparagus Salad with a Creamy Garlic White Miso Dressing {RAW}

My first attempt at raw food "cooking" was a success!  Ready???

Tonight I made a Wilted Zucchini and Asparagus Salad with a {Raw} Creamy Garlic White Miso Dressing - adapted from Addicted to Veggies.  TALK ABOUT DELICIOUS!

In order to make this meal you'll need to do a little prep work in advance.  You'll need Raw Vegan Sour Cream (RECIPE) and Date Paste (RECIPE).  Both things are very easy and will keep in your fridge for about 3 weeks (I froze some of the date paste as well) so you'll get a lot of use out of both of them.

First thing to do is prep the "noodles" for your salad, you'll need:

one bunch of asparagus
and about 4-5 medium zucchini's
2 TBS raw pumpkin seeds
1 tsp dried dill
1/4 tsp black pepper
1/2 tsp salt

1. Wash all produce and snap off the ends of the asparagus.
2. Take a vegetable peeler and peel the asparagus and zucchini into thin "ribbons".  For pictures step by step go to original recipe: HERE
3. Grind up pumpkin seeds with spices in spice grinder or food processor and then sprinkle over ribbons and toss gently to completely coat.
4. Place the vegetable ribbons on a baking sheet lined with parchment paper or a silmat and dry/wilt in the oven.  To do this, turn the oven on the lowest possible setting (mine actually starts at between 150º - 200º) and leave the door cracked open.  I put a thermometer on the baking tray with the vegetable ribbons and found that my oven was at about 110º which is within Raw heating standards.  For more information on Raw warming/dehydrating methods click HERE.
5. Let vegetable ribbons warm for about 30-40 minutes.

While the ribbons are wilting prep the rest of the salad, you'll need:

1 red bell pepper, fine chop
1/2 cucumber, cut into small quarter chunks
2 TBS of onion, minced
half a pint of grape tomatoes, quartered

and for the dressing, you'll need:

1 cup of your homemade raw vegan sour cream
1 TBS unpasturized white miso paste
1 TBS of your homemade date paste
1/2 TBS onion powder
1/2 tsp mustard powder
1 tsp lemon juice
1/2 tsp raw apple cider vinegar
1 tsp garlic, minced or pressed
cracked black pepper to taste
add water to desired consistency (start with about 2 TBS)

1. Whisk together until completely combined and then chill.

So now all you have to do is put it all together.  Take your vegetable ribbons and place them in your serving dish, top with other vegetables and gently toss.  Drizzle dressing over the top and SERVE.

I served this to my husband, my (carnivorous) brother and a couple of neighbors and everyone loved it!