One morning last week I woke to my body telling me I must feed it salad for breakfast. My usual smoothie or veggie/egg scramble wasn't going to cut it.
It was raw, crunchy veggies or nothing at all.
I'm not one to get too caught up on the appropriate times to eat certain foods so I obliged.
I've been on a bit of a cabbage and slaw kick (no, not the kind you get at the deli of your local grocery) and decided to come up with a Thai-ish version of my own. I'm not much of a recipe girl when I'm throwing things together and tend to adjust as I go but I jotted down what I used that day and thought I'd share it.
Garden Veggie Slaw with Thai Peanut Dressing
1 small cabbage (green, red or half of each), shredded
1/2 red pepper, thinly sliced
1 carrot, grated
1 small zucchini, grated
1/4 c chopped parsley
1 can garbonzos, rinsed and drained
2 cloves garlic, minced
2 T all natural peanut butter
2 T Tamari
1 T (real) maple syrup
1 T sesame oil
2 T olive oil
juice of one lime
1/4 t hot chili oil
1 t Apple cider vinegar (I like Braggs)
Combine the first 6 ingredients in a large bowl. Place the dressing ingredients in a lidded jar, shake well to combine. (You can also combine them all in a small bowl with a wisk).
Because I wanted to save some for a few additional meals I didn't dress the entire salad. Insead I dressed it as I went. Either way works well. Enjoy!
I made this again today but had different ingredients on hand so I added a bit of finely sliced celery and omitted the parsley. For the dressing I also omitted the chili and sesame oils, apple cider vinegar and lime but added some rice wine vinegar and sriracha sauce. Unfortunately, I didn't write down the amounts but the acid/oil ratio was about the same and I enjoyed today's dressing more.
After a long weekend of fun (ahem), this really hit the spot at lunch today.