I can’t believe I have gone this long without a veggie spiralizer! It has changed my life! I’ve had many incidents of sliced fingers gushing blood while Gideon is talking me through it so I don’t pass out… Now I can make amazing veggie noodles sans the fingertip.
This veggie salad is one of my favourites from OhSheGlows (another great Vegan website). It makes a big batch so I’m usually eating it for days! You could make it as a side dish or add some protein for a meal! I usually add a spicy tofu, YUM! This salad is so rich in beautifying nutrients, including Vitamin C, it’ll definitely do the body good inside and out!
Asian-Inspired Rainbow Salad
(adapted from OhsheGlows)
vegan, gluten free
1 large zucchini, spiralized
2 large carrots, julienned
1 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 head of red cabbage, thinly sliced
1 green onion, thinly sliced
1 tablespoon hemp seeds, or flax or chia
1 teaspoon sesame seeds
1 garlic clove
1/4 cup natural peanut butter (smooth)
2 Tbsp fresh lime juice
2 Tbsp low-sodium tamari
2 Tbsp water
2 1/2 tsp pure maple syrup (or other sweetener)
1/2 Tbsptoasted sesame oil
1 tsp freshly grated ginger
1/2 tsp sriracha sauce
Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
Prepare the dressing by processing all dressing ingredients in a blender. The dressing may seem a bit thin at first, but it thickens as it sits.
To serve, top with green onion and seeds. Pour on dressing, toss and enjoy!
Not only does this salad taste amazing, it looks like art on a plate! A healthier way to eat the rainbow!