August 13, 2012
Meatless Monday: Asian Peanut Salad
I've been on a peanut kick lately. If there's something that can be done with peanut butter I'm there! This salad is satisfying as a main meal, or lovely as a side dish, and it has a delectable, fresh flavor with a satisfying crunch. It really hits the spot on a hot summer day, when you just want to eat something cool and refreshing and not have to bother with the stove or oven. It's also easy to make subtle differences by switching things up a bit, and it is ready in under 15 minutes. What's not to like about that?
What You'll Need for the Salad:
1/2 of a large head of savoy cabbage, chopped or shredded
2 cups of snow pea pods
3 big or 6 small carrots, chopped
1 cup of sliced almonds or chopped peanuts
2 cups of chow mein noodles
Chop cabbage and place in a large bowl:
Next add snow peas:
And finally the chow mein noodles:
Set the bowl aside and mix the dressing (see below). Once the dressing is made pour the dressing over the top of vegetables and noodles in the bowl and toss to coat.
Notes: You can use any type of cabbage with this, though I wouldn't recommend red cabbage since the vinegar makes its color leech and though it might taste OK, the visual isn't pretty. Also this really is an eat it now sort of salad. It might hold up for one day in the fridge, but the noodles will become mushy if you try to store it much past that time.
What You'll Need for the Peanut Dressing:
1 cup of sesame oil
2 tablespoons of natural brown sugar
2 tablespoons of soy sauce
1/3 cup of peanut butter (Note: You can use creamy or chunky if you want a bit more of a peanut crunch.)
1/2 teaspoon of sea salt
1/4 teaspoon black pepper
1/3 cup of brown rice vinegar
Place all ingredients in a jar:
Place the lid on the jar and make sure its tight. Shake the jar for a minute or two until the contents are completely mixed.
Now the dressing is ready to use!
Notes: You can use regular cane sugar if you want, but the brown sugar really gives it a nice flavor punch.
June 4, 2012
Meatless Monday: Cucumber and Tomato Salad
It's that time of the year...
The time of year when veggies start coming in slowly, but surely...
Tomatoes and cucumbers and peppers, oh my!
In fact I picked my first ripe tomato of the season on Saturday. The farmer's market has all sorts of fresh ingredients and it's fun to play around with local food. It's also fun to eat cold food! Sometimes when it's really hot outside I don't want to eat anything warm. I like to eat cool salads and fruit instead.
This salad Is just perfect for a light summer meal, and really hits the spot on a way too hot and sticky day! It's simple, easy to put together, yet very delicious. This is also perfect to take to picnic, or served at your backyard barbeque. If you like tomatoes and cucumbers this is the salad for you!
Oh and P.S...Not only is this vegetarian, it's vegan too!
Let's dig in!
What You'll Need:
6-8 cups of cucumber rounds, cut in half
4 cups of grape of cherry tomatoes, cut in half
2 large onion, cut in half and sliced, segments separated (Note: I used a Vidalia onion, but red onion will work as well, or any sweet onion)
1/3 cup of extra virgin olive oil
1/4 cup of apple cider vinegar
1 tablespoon of organic cane sugar
Freshly ground black pepper
Thyme and/or rosemary (optional)
In large glass bowl toss together cucumbers, tomatoes and onions. Set aside.
In a separate bowl or a canning jar stir or shake together olive oil, apple cider vinegar, sugar, a generous pinch of sea salt and plenty of freshly ground pepper. You can also add in a tablespoon of finely chopped fresh thyme and/or rosemary if you want, but that's totally optional.
Pour liquid over vegetables and toss to coat. Chill for at least one hour before serving.
Notes: You can add in some grated Parmesan cheese if you like, or other veggies such as shredded carrots, snow peas, chunks of grilled bread, etc. Shake it up!
Cross posted at The Greenists.