Summer is my favorite time of year for several reasons. Warm weather. Beach weekends. Fireworks. Outdoor cookouts. My birthday month. And fresh, vibrant, delectable veggies!
Speaking of summery produce in all its glory, this girl’s been busy testing new recipes lately. And, I’m pleased to report the results are successful.
Like…you should be so lucky to visit my kitchen.
Fortunately though, I’m bringing the deliciousness to you!
Who doesn’t love a seasonal salad — chock full of crisp, colorful, refreshing flavors? The following recipe offers just that with a zesty Asian twist. Better yet: it’s nutrient-packed, plant-based and 100% raw. So, treat yourself to seconds (or thirds!). I dare you to resist…
Thai Chopped Salad with Almond-Sriracha Dressing
2 c. Romaine Lettuce (chopped)
1 c. Red Cabbage (chopped)
1 Red Bell Pepper (matchstick sliced)
1/2 c. Baby Carrots (matchstick sliced)
1/2 c. Garbanzo Beans
1/2 c. Raw Cashews
For the Dressing:
3 tbsp. Soy Sauce (low-sodium)
2 tbsp. Almond Butter (all-natural)
2 tbsp. Agave Nectar
1/2 tbsp. Sriracha Sauce
1. In a small mixing bowl, whisk together the Soy Sauce, Almond Butter, Agave Nectar and Sriracha Sauce until smooth.
2. In a larger bowl, toss together the Lettuce, Red Cabbage, Bell Pepper, Carrots, Garbanzo Beans and Cashews until evenly distributed.
3. Drizzle the Dressing over the Salad, then roughly toss again to coat the dressing throughout before serving.
Double the dressing ingredients to achieve a creamier texture, then dish up the salad over Brown Jasmine Rice for a curry-esque taste.