This recipe is adapted from a similar salad that I picked up at the Whole Foods in Bend, Oregon while en route to California. Their version was called Chinese Shaker Salad and it came in one of those plastic cups with the domed lid. You pour on the carrot-ginger salad dressing, shake it up and wow-  a delicious salad on the go. I changed a few items so Matt would love it as much as I did. Took out the raw mushrooms and onions, and changed the brown rice to bulgar. Although they’re similar in taste and texture, bulgar has 6 times the fiber, and more iron and protein than brown rice.

I like to make my own shaker salad, layering the ingredients in canning jars until I’m ready to toss the salad and eat it. It looks pretty. You can skip this part, of course, and just toss it and eat it.

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Shaker Salad
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Ingredients
  • Salad:
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1½ cups shelled, cooked edamame
  • 1½ cups shredded carrots
  • 1½ cups shredded purple cabbage
  • 1½ cups cooked bulgar
  • 8-10 cloves garlic, roasted (optional)
  • ½ cup slivered almonds
Carrot-Ginger Dressing:
  • 2 carrots, shredded (about ½ cup)
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil (or any kind of oil: walnut, sesame, etc.)
  • 1 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tbsp grated fresh ginger root (I used the jarred ginger)

Instructions
  1. Cook bulgar. Bring 2 cups of water to a boil, add one cup of bulgar, turn off heat, cover pan and let sit for 10-15 minutes while you assemble the rest of the salad. Drain any access water. (Bulgar doubles when it’s cooked, so you should end up with about two cups.)
  2. Put garlic in oven proof dish, add a splash of olive oil and roast at 375 degrees for about 15 minutes.
  3. Cook edamame according to package directions.
  4. Shred the purple cabbage and carrots. (I buy already shredded, organic carrots)
  5. Throw everything in a large mixing bowl.
  6. To make the salad dressing, put ingredients in a blender or food processor and puree.
  7. Add dressing to salad and toss. Refrigerate. This salad stays good for a couple of days.

Notes
Matt put a couple tablespoons of Mexican style hot pepper sauce on his, just enough to make him sweat.

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