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
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
Description
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.
Ingredients
- 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)
- Dressing
- 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
Instructions
- 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!
Wendy@TheNomadicVegan says
Hi Izzy,
It’s nice to meet you here! This salad looks really cool and refreshing, and it has been WAY too hot to turn on the oven here in Switzerland (we had the highest temperature on record yesterday at 39.7°C (103.5°F)). I love your writing and sense of humour. Thanks for sharing!
The Frosted Vegan says
Oh goodness, that is HOT Wendy! Hope you are staying cool there. I have to say, I’ve always wanted to visit Switzerland 🙂
Julia says
Hellooooo Izzy! So nice to meet ya! I’m loving this Tahi Chopped Salad! So fresh and healthy and that peanut lime dressing is driving me bonkers! You’ve officially made a blog stalker out of me 😉 Headed now to see what Abby posted on your site!
The Frosted Vegan says
Hooray! Doesn’t it look amazing?!
whiskandshout says
Love this post, Izzy! Such a yummy salad and love the ingredients in that peanut lime dressing 🙂 Pinning!
The Frosted Vegan says
Glad you loved it Medha! xo
Stephanie says
Yum! I’m going to use this dressing and some bits from the salad recipe to change up my usual bok choi salad!
The Frosted Vegan says
That sounds absolutely perfect!
Jean Jackson says
What do you mean when you say 1/2 cube of fresh ginger? Is that a teaspoon of fresh grated ginger. Also can I replace paste with chipotle adobo sauce, it has a really nice flavor 🙂
The Frosted Vegan says
Yes! Sorry about the confusion 🙂
thespeckledpalate says
Oh my goodness, I absolutely LOVE the sound of this! What a brilliant and easy salad to pull together that’s bursting with flavor. Nice work, Izzy!