Meatless Monday or Everything But The Kitchen Sink Salad

Recipe of the Month: Meatless Monday or Everything But The Kitchen Sink Salad

Recipe of the MonthINGREDIENTS

Salad

  • 4 cups cabbage (green and red)
  • 5 kale leaves cut into ribbons
  • 5 thin slices red onion (rings separated or chopped)
  • 2 cups broccoli florets
  • 8 thin cucumber slices
  • 2 organic carrots sliced
  • 3 organic radishes sliced
  • 1 cup red organic (or any color) pepper chopped
  • 2 cups cauliflower florets
  • ½ cup cilantro chopped

Sauce: (adapted from Maximized Living)

  • ½ cup organic peanut butter (can use almond or cashew)
  • ¼ cup tahini
  • ¼ cup coconut aminos
  • 1 Tablespoons coconut milk (or cream)
  • 1 clove garlic minced
  • 1 Teaspoon ginger root grated
  • ½ teaspoon curry powder
  • Dash red pepper flakes

PREPARATION INSTRUCTIONS

  • Put all veggies into a big bowl
  • Mix all sauce ingredients until smooth
  • Pour sauce over veggies and toss well

NOTES

The ingredients change each time I make this salad. Basically, it is whatever I have in the fridge.  It is a great way to use up left over veggies. Sometimes I use zucchini or green beans, tomatoes, spinach, lettuce, mushrooms. It really depends on what I have around.  You can also substitute almond butter for the peanut butter. I just happen to like a peanut sauce on a salad.  Garlic bread is a great complement but, if you aren’t doing the bread thing, it really isn’t necessary. The salad is filling and satisfying and is even better the next day. If you don’t want leftovers cut back on the amounts. This is one dish where you can add or leave out anything and it will still be good. It really is up to you and your taste buds. An added benefit – you are eating raw foods which are great for your health. I try to have this once a week.

Posted in Recipe of the Month.