Tossed with spring onions, edamame, ginger sesame dressing, & more!
Join us on a flavorful journey across Canada’s Western Mountain region. We are sharing our favorite recipes from Canada’s most iconic destinations. We asked the Executive Chef of the Fairmont Jasper Park Lodge to share a local favorite recipe. Below you will find the special recipe for this vegetarian Harvest Bowl, fueled with plant-based goodness.
1/2 cup miso
2 tbsp mirin
2 tbsp brown sugar
1/2 tsp ginger (grated)
1/2 cup water
3/4 cup canola oil
1/4 cup lemon juice
INGREDIENTS- Harvest Bowl
2 cups Napa cabbage (shredded)
1/2 cup carrots (shredded)
1/2 cup edamame (cooked)
1 tbsp black and white sesame seeds (toasted)
1/2 crispy corn tortilla (crushed)
2 tbsp dressing
Fresh herbs: mint, cilantro, green onion
Start with the dressing. Combine miso, mirin, brown sugar, grated ginger, and water in a pot. Simmer until sugar is melted.
Place the cooled miso mix in a Vitamix. Add lemon juice to blend. Slowly add oil to emulsify. Adjust seasoning for taste.
Toss all vegetables and ingredients for the bowl in 2 tbsp of dressing. Add more dressing if desired.
Finish with sesame seeds, tortilla and fresh herbs as garnish. Store any leftover dressing in the fridge.