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    Home » Salads

    Baby Dragon Bowl with Five-Spice Dressing

    July 30, 2013

    The steamy South Florida summer has me craving lots and lots of cold, crisp, raw veggies.

    Perhaps it's the body's natural way of cooling down and re-hydrating after spending time outdoors. {It's a sauna out there.} Or maybe it's the thought of spending time on the beach in minimal clothing. That's enough to motivate me to eat my veggies, for sure.

    A few weeks ago I discovered broccoli slaw at a friend's get together. {Probably the healthiest thing I've ever eaten at a party!} It totally hit the spot. I may have eaten most of it while everyone else was munching on potato chips. They had no idea what they were missing.

    Since then, I've been buying broccoli slaw and crunching away happily for a healthy lunch or refreshing snack. It's strangely addictive!

    I've never given much thought to the whole raw foods lifestyle. Quite frankly, I don't know how long I could go without roasting some veggies {have you noticed that almost every veggie tastes good roasted?}! But I'm never opposed to trying out new recipes, especially when they're delicious, healthy, and add an extra dish to your cooking repertoire.

    I recently met with Aime Dunstan, event planner extraordinaire and owner of It! Weddings & Events to talk about a really fun collaboration that's coming up this Fall. {!!} While I was at her adorable headquarters, she let me flip through the pages of one of her recent projects.

    Palm Beach Entertaining: Creating Occasions to Remember is an exclusive sneak peek into the homes of some of Palm Beach's most adept hosts and hostesses. From cozy lakeside gatherings to full-blown lavish affairs, this book reveals that entertaining with style doesn't always have to be overwhelming or over the top. {Although, let's face it, it helps to have a jaw-dropping island residence as the backdrop!}

    One of the best parts of the book is that each host shares some recipes and menus that you can easily recreate for your very own "Palm Beach Perfect" soirée! The other bonus: Net proceeds of the book go to the Children's Home Society, benefiting children and families through adoption, early childhood development programs, and family support services. {What's not to love about that?!}

    As I browsed all the gorgeously plated bites, this particular recipe for a "Baby Dragon Bowl with Five- Spice Dressing" caught my eye with its bold flavors and completely raw ingredients.

    Zucchini is julienned into long "noodles" and combined with a variety of other veggies and exotic spices creating a light and refreshing dish. Can't you picture yourself eating this surrounded by pure island paradise?? {Or, you know, on the couch in your jammies?} 😉

    {Psst... Aime may just be giving away a copy of this amazing book in the near future... say tuned for details!}

    Whether you're looking to explore raw "cooking" or entertain like Palm Beach's fanciest, I highly recommend trying out this tasty recipe!

    Baby Dragon Bowl with Five-Spice Dressing
    Slightly adapted from Palm Beach Entertaining

    Serves 4

    3  cups zucchini, julienned
    1  red bell pepper, chopped
    ½ cup chopped broccoli, chopped
    ½  cup baby {or regular} bok choy, chopped
    ¼  cup fresh cilantro leaves, chopped
    Five-Spice Dressing {recipe follows}
    ½ cup  slivered or sliced almonds, divided
    Optional: sesame seeds

    1. In a large bowl, toss together the prepared zucchini, bell pepper, broccoli, boy choy, cilantro, and almonds.

    2. Pour dressing over veggies and toss to coat all ingredients. Sprinkle remaining almonds and sesame seeds, if desired, over the top.

    Five-Spice Dressing
    Makes 1 cup

    ¼ cup wheat-free tamari
    1 tablespoon coconut vinegar {available in specialty stores or here}
    Scant ¼ teaspoon five-spice powder
    1-2 teaspoons sesame oil
    1 to 2 tablespoons raw almond butter
    1 ½ teaspoons fresh grated ginger root

    1. In a small bowl, combine all ingredients and whisk together until well incorporated.

    {Any unused dressing can be stored in the refrigerator up to 4 days.}

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    Reader Interactions

    Comments

    1. It! Weddings & Events says

      July 30, 2013 at 8:58 pm

      {BLUSHING} Thank you so much for the feature! Love it (and love your basketweave plates! Bernardaud?). Happy cooking!

    2. Dianna says

      July 31, 2013 at 10:16 pm

      @It! Weddings & Events - Absolutely! Loved sharing this and especially taste testing! Believe it or not... the plates are Martha Stewart! 🙂

    3. Marlene @Nosh My Way says

      August 09, 2013 at 2:18 pm

      I love the presentation of this dish and I love the recipe. Ging to be trying it out soon.

    4. Laura says

      August 24, 2013 at 3:04 am

      Love this! I have never made anything like it, but I am thinking this is the dish to inspire me to try!

    5. Tod says

      September 24, 2013 at 7:54 am

      Great!

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

    More about me →

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