I like this Thai Peanut and Quinoa Salad because it is lite, fresh and crunchy. It is made with carrots, cabbage, snow peas, and quinoa tossed in a Thai peanut sauce. The salad is vegan, gluten free, and packs well. I like marrying Thai and West Indian flavours when I get a chance. As an example, this salad makes a good pairing with the Coconut-Rum Grilled Shrimp which you can find in my recipe list. Combine the pair with the dessert of your choice and you can have a nice light lunch or a simple evening BBQ.
The Salad… ¾ Cup uncooked quinoa or millet 1 ½ Cups water 2 Cups shredded purple cabbage 1 Cup grated carrot 1 Cup thinly sliced snow peas or sugar snap peas ½ Cup chopped cilantro ¼ Cup thinly sliced green onion ¼ Cup chopped roasted and salted peanuts, for garnish The Peanut Sauce… ¼ Cup Read More
Notes: I love kale salad so I am trying something new and different by way of the dressing. I found the Kale Caesar Salad recipe on Gimme Some Oven, a blog put out by a young woman named Ali who is from Kansas City but is now married and living in Barcelona Spain. It seems Ali and I have a very similar love for food, family and friends. That's the right attitude Ali!
The Salad Ingredients… 4 Cups chopped fresh kale 4 Cups chopped Romaine lettuce 2 Cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below) 3/4 Cup grated Parmesan cheese 1 Batch Lime Caesar Dressing, below Optional: 1 cup halved cherry or grape tomatoes The Dressing Ingredients… 1/2 cup plain Greek Read More
Notes: This salad can be a perfect side to some dishes (such as grilled lemon garlic chicken) or provided as a main since the chickpeas are a good source of protein. Whether you are a vegetarian or not, I find this salad to be very filling and satisfying. Give it a try and let me know what you think on my Nicole's Table Facebook page.
1 Tablespoon fresh parsley,chopped 1 Tablespoon fresh lemon juice 1 Tablespoon extra virgin olive oil 1 Small clove garlic, minced A pinch crushed red pepper (optional) 1 15 oz can chickpeas, drained and rinsed In a medium bowl whisk together olive oil, lemon juice, garlic, parsley and red pepper. Toss in the chickpeas, cover. Allow Read More
Notes: I’ve been roasting my cauliflower for years usually with some garlic, salt and olive oil. So when I saw this salad recipe I couldn’t resist. It enhances the wonderful flavour of roasted cauliflower with sweet roasted red onions, garlic, chickpeas, and a wild range of spices. Add the tangy lemon tahini dressing and you have a recipe that should blow you away!
Ingredients: 1 Head Cauliflower 1 15 oz Can Chickpeas 2 Cloves Garlic 1/4 Teaspoon Garlic powder 1/2 Bunch Parsley 1/2 Red onion 1/4 Cup Lemon juice 1/3 Cup Tahini Baking & Spices 3/8 Teaspoon Cayenne 1/2 Teaspoon Paprika, smoked 1/4 Teaspoon Salt 2 Salt and pepper 3 Tablespoon Olive oil 1/2 Teaspoon Cumin 1/3 Cup Read More
We often have a lot of pawpaw (aka "papaya") in our yard so I've been doing a variety of things with it such as mixing it with hot sauce or putting it into my salads... thus this recipe for your enjoyment.
The nice thing about this salad is that it is very good for you as well as tasty especially when the pawpaw is chilled.
The salad can be an simple side or a full meal. To make it a simple side, just leave out the chicken... No problem!
Ingredients 3 Tablespoons lime juice Water to taste 1 Teaspoon soy sauce 2 Teaspoon ginger, finely grated 1 Tablespoon sugar 1/2 Teaspoon cumin seed, roasted and ground 1 Hot pepper, seeded and finely sliced (optional) 2 Roasted chicken breasts, roughly shredded 1/2 Cup roasted peanuts, roughly chopped 1 Small ripe papaya, peeled, seeded, and sliced Read More