I’m over on the Veganizzm blog today! We did a swap and Izzy is here sharing a recipe, while I’m over on her blog today talking about a boozy ice cream recipe and my love for Wisconsin cocktails, go check it out!
Hey errbody! My name is Izzy and I write Veganizzm, a vegan food blog that’s intended to fill your belly and make you laugh. Abby and I are blogger friends who bonded over being (loud, proud, dessert-hoarding) vegans in America’s Dairyland. I don’t live in Wisconsin anymore, but I miss it terribly and imbibe enough Old Fashioneds on a regular basis on convince myself otherwise. Aside from our Sconnie love connection, I like being blogger friends with Abby because she is always sneaking booze and extra chocolate into things (something I’m pretty sure we can all safely get behind).
I am not much of a salad person; I usually get my vitamins and phytonutrients by double fisting leafy greens and funfetti cake. That said, as soon as June hits my oven is more or less kaput until October. I am always looking for new ways to serve up vegetables, especially when the farmer’s market and my garden start exploding with produce right about now!
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.
Thai Chopped Salad with Peanut-Lime Dressing
- 4 cups chopped packed curly kale
- 1 large carrot peeled into thin strips
- 1 yellow or red bell pepper seeds removed and sliced thinly
- 2 scallions chopped thinly
- ½ cup chopped basil
- ½ cup chopped cilantro
- ⅔ cup roasted cashews or peanuts chopped finely
- Juice of 1 large lime
- 2 tablespoons peanut butter
- 2-3 tablespoons tamari or soy sauce
- 3 tablespoons agave maple syrup or brown sugar
- 1 tablespoon ground fresh chili paste
- 2 tablespoons sesame oil
- ½ ” cube of fresh ginger
- splash of apple cider vinegar
In a food processor, blend all of the dressing ingredients. Season to taste, then set aside.
In a bowl, combine the kale, carrots, peppers, fresh herbs, scallions, and nuts. Toss with the salad dressing and garnish with extra chopped nuts.
Don’t forget to see my guest post over on Izzy’s blog today!