Moroccan and Asian Ribbon Salads with Carrots, Cucumbers and Peppers

Photo from Sarah Britton of My New Roots, her food blog based in Copenhagen, Denmark.

Ribbon salads are lovely. If you don't have a mandoline, a simple vegetable peeler works well.  I've added a cucumber and chopped peppers to the salad pictured above.   Britton's inspiration is Moroccan, but if you prefer Asian,  you might could substitute edamame for the lentils and use the Asian dressing recipe I've included instead.  If you'd like to make this a meal, serve the Moroccan salad over 2 cups of cooked quinoa or the Asian salad over 2 cups of cooked whole wheat, buckwheat or rice noodles.

Serves 4

1 cup lentils or edamame, cooked
2-3 large carrots
1 cucumber, peeled, halved,
½ pepper, sweet or poblano
1 small onion, 1/2 medium onion or 1/4 large onion
¼ cup each mint and cilantro

1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon miso
1 tablespoon water

Moroccan Dressing:
1 tablespoon cumin seeds
½ tablespoon anise seeds
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon ground coriander
pinch of hot red pepper flakes
1 tablespoon freshly-squeezed lemon juice
1 teaspoon honey (or agave, for the vegan version)
3 tablespoon extra virgin oil
1 tablespoon miso
6 prunes, pitted and finely chopped


Asian Dressing:

1 ½  tablespoon sesame seeds
2 teaspoon of  honey or agave
2 tablespoon lime juice
1 tablespoon of toasted sesame seed oil
1 teaspoon fresh ginger, finely chopped
pinch of hot red pepper flakes
1 tablespoon miso
1 pear, seeded, cored and julienned into small strips

1.  Cook the lentils or endame and rinse.
2.  Whisk the marinade together in large bowl.
3.   Wash the carrots and wash and peel the cucumber.  Using the peeler, peel long ribbons lengthwise and place in the bowl with the marinade. Let sit while you prepare the rest of the veggies.
4.  Stem and seed the pepper and chop finely.  Peel onion and chop finely.
5.  Make the dressing of your choice. First, toast the whole seeds in a dry skillet over medium-high heat until fragrant.  Let cool.  Add with remaining dressing ingredients to a jar with a tight lid and shake well.
6.  In a large bowl, add lentils or edamame and the veggies.  Pour on dressing and toss well.  Store covered in refrigerator until ready to serve.
7.  Divide the salad among four individual bowls and garnish with washed and chopped herbs.