Thai Rainbow Salad

Thai Rainbow Salad

This is a good way to eat a wide variety of veggies. It does require some chopping, but I do not think you will be disappointed. Because peanut butter is a higher fat food, this would be an occasional treat in my home.

Ingredients

10 cup chopped vegetables of your choice. I used white cabbage, red cabbage, grated carrot,
                                                                     cucumber, green onion, red pepper, parsley   

Dressing Ingredients

1/2 cup peanut butter, I used Kraft brand with no added sugar
1/4 cup soy sauce
3 Tablespoons maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup rice vinegar

Add all ingredients to a microwave safe bowl. Heat for a few seconds until the peanut butter softens a little. Whisk until well mixed.

Combine the dressing with the vegetables and mix well.

Chill for a few hours for best results.

Enjoy!

 

Tip  

 Chopped cilantro would be very good in this recipe.

Chickpea 'Tuna' Salad

Chickpea 'Tuna' Salad

This tastes surprisingly like tuna salad made without tuna or fat laden mayonnaise of course. While I think it tastes best with dill pickles I have also included an option for sweet pickle relish in case you are not a fan of dill pickles. I usually  process the beans in my food processor and remove them, then chop each vegetable separately in the food processor.

Ingredients

1 -19 oz can chickpeas, drained

1 -19 0z can navy beans, drained

1/2 cup carrots, chopped finely

1/8 cup red onion, chopped finely

1/8 cup celery, chopped finely

1/4 cup roasted red pepper, chopped finely

1/8 cup green pepper, chopped finely

1/16 tsp black pepper

1/2 tsp celery seed

3/4 tsp Old Bay Seasoning 

1/2 cup vegan mayonaise My recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/p/potato-salad-this-potato-salad-tastes.html

1/2 cup green sweet relish, finely chopped

        OR

1/2 cup dill pickles, finely chopped

Directions

Place drained beans in the food processor and mix until it is somewhat smooth but some chunks remain. Transfer to a big mixing bowl.

Add in all chopped vegetables.  Mix.

Add in the remaining ingredients including either the pickles or sweet relish. Mix well.

Chill until ready to serve. I like to spread the tuna salad over big flat breads and add in chopped lettuce and tomato. 

Enjoy!

TIP

This also tastes delicious served on top of a big green salad.

 

Asian Cold Noodle Salad

Asian Cold Noodle Salad

This is an easy salad to make with wonderful Asian flavours. You can really add any diced vegetables you desire.

Ingredients

300 gram pkg vermicelli noodles

1/2 cup carrot, grated
1/2 cup red pepper, diced fine
1/3 cup red onion, diced fine
3 small green onions, chopped fine


Sauce Ingredients

3 cloves garlic
1/3 cup rice vinegar
3 Tbslp soy sauce
1/4 cup Thai sweet chili sauce
1 tsp chili garlic sauce, or more to taste
2 Tblsp cilantro, chopped

Directions

Place noodles in boiling water and cook for about 5 minutes until desire tenderness is reached.  Drain and rinse.

With a clean pair of kitchen shears, cut noodles so they are easier to eat. This is optional.

Pour the sauce over the noodles and mix well. Add in the vegetables and mix again.

Place in fridge for at least an hour until ready to serve.

Enjoy!

Southwestern Pasta Salad

Southwestern Pasta Salad

This is an easy salad to throw together to serve on a hot day. I served this on a bed of lettuce with grape tomatoes on the side as I have one family member who is not a fan of tomatoes. The tomatoes could easily be incorporated into the salad itself.

Ingredients

I cup red pepper, diced
2 cups frozen corn, defrosted
1 cup frozen peas and carrots, or mixed frozen vegetables, defrosted
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/2 cup red onion, diced
1 16 oz pkg brown rice pasta or pasta of choice

Dressing Ingredients

1/4 cup lime juice, about 1 1/2 large limes
1/3 cup water
2 Tblsp chili powder
1/2 tsp cumin
1/4 tsp stevia, or less for a less sweet salad

Optional Ingredients

Chopped lettuce for serving
Halved grape tomatoes

Directions

Cook pasta as per package instructions.

Combine first seven ingredients in a large bowl.

Mix salad dressing ingredients in a small bowl and add to pasta mixture. Mix until well combined.

Chill until ready to serve.

Serve on a bed of chopped lettuce with tomatoes on the side, if desired.

Enjoy!

Asian Pasta Salad

Asian Pasta Salad

This makes a delicious and refreshing salad. It is a great way to use up any leftover pasta that you may have in the fridge. It would also make a great lunch or picnic salad. Any of your favourite vegetables can be used too. Asparagus or roasted red peppers would be  nice additions.

Ingredients

Dressing
 
4 Tblsp Soy Sauce
4 Tblsp Rice Vinegar
4 Tblsp Maple Syrup
4 Tblsp Sweet Chili Sauce

Salad

4 cups cooked pasta, any shape
1 orange pepper, diced
1 red pepper, diced
1 green onion, chopped
1 cob corn, cooked, kernels removed from cob, or use 1/2 cup frozen corn
1/4 English Cucumber, diced


Directions

Mix dressing ingredients in a small bowl.

Add all salad ingredients to a large bowl.

Pour desired amount of  dressing over salad and mix well. Chill until read to serve.

Enjoy!

Adaption of this recipe.  https://cookingwithplants.com/recipe/oil-free-asian-salad-dressing/

Potato Salad

Potato Salad

This potato salad tastes surprisingly like a potato salad made with eggs and  mayonnaise. Instead of these fat laden foods, this dressing is made from potatoes and the 'egg' taste comes from the addition of black salt. I used a high speed blender to get the dressing creamy and smooth.

 Ingredients

Salad Ingredients

8 cups potatoes, cubed boiled and 1 cup cooking liquid reserved
1/2 tsp celery seed
1/8 tsp ground mustard
1/2 tsp black salt
salt and pepper to taste

1/2 cup frozen peas
1/2 cup roasted red peppers, chopped
1/2 cup green onions, chopped

Dressing Ingredients

1 1/4 cups boiled potatoes cubed (I cube mine before boiling)
1 tsp apple cider vinegar
1 1/2 tsp mustard ( I used sweet with Heat by Presidents Choice)
1/16 tsp stevia or sugar to taste
1/2 cup water or reserved liquid from boiling potatoes
2 tsp vegetable stock powder, or to taste

Directions 

Dressing Directions 

Blend all ingredients in a high speed blender, like a vitamix, until smooth. Add additional water if required.

Adjust salt and pepper to taste.

Salad Directions

Add potatoes to a big bowl. I like to roughly mash the potatoes, so there are still some chunks.

Mix in the dressing. I used all of the dressing, but for a dryer salad you may want to use less.

Add in black salt, celery seed, ground mustard and black pepper. Adjust seasonings if required.

Add in roasted red peppers, green onions and frozen green peas. Mix well. The peas will defrost by the time the potatoes are cool.

Enjoy.

Tip 

 I do not eat olives, due to the high fat content, but if you are able to eat them, olives would be a nice addition to this salad.

Grated carrots would also be a tasty addition.



 

Artichoke Salad

Artichoke Salad

This is a colourful salad that can be prepared early in the day and left to sit in the fridge until ready to eat. While I have specified amounts for each ingredient, use whatever amount of each to your own liking. I have not used them, but adding in halved grape tomatoes would be a tasty addition.

Ingredients

1/2 English cucumber, sliced
1 can artichoke hearts, cut into quarters, drained
2 cups diced pepper, colour of choice ( I used a mix of green, red and yellow)
1/2 cup onion, finely diced
1/2 cup parsley, chopped fine
1-2 heads Romaine Lettuce, chopped ( optional)

Dressing

2 Tblsp water
1 Tblsp Lemon Juice
1/2 tsp white wine vinegar
1/4 tsp stevia, less or more to taste
1 garlic clove minced
1/8 tsp oregano
dash black pepper

Directions

Place all of the vegetables into a bowl.

Mix dressing ingredients together in a small jar or bowl.

Add dressing to vegetables and mix.

Let sit in the fridge for about an hour before serving.

Serve over romaine lettuce if desire.

Enjoy!

Coleslaw with Mustard Dressing

Coleslaw with Mustard Dressing

This dressing is slightly sweet with a bit of a kick from the mustard. It is easy to make and can sit in the fridge overnight. Sugar can be substituted for the stevia.

Vegetables 

6-8 cups shredded cabbage
1 carrot, shredded
2 green onion, chopped
1/4 mild onion, finely diced

Dressing

 2/3 cup rice vinegar
1 1/2 tsp stevia, or use less for a less sweet dressing
1/4 cup mustard of choice ( I used Sweet with Heat mustard by President Choice)
1/4 cup water


Directions

Combine vegetables in a large bowl and set aside

Combine all of the dressing ingredients in a bowl . Mix well.

Pour dressing over vegetables and mix well.

Place in fridge until ready to serve.

Enjoy