In need of another side for your holiday meal? Try this delicious salad with roasted delicata squash and pomegranate. Couldn’t be more festive and the citrus dressing makes the perfect accompaniment to the dish. Plus, it’s so simple and quick and you can prepare most…
Pasta salad is one of those dishes that I love for busy nights. It’s made ahead of time, it’s simple and quick, and only tastes better with time. This particular pasta salad has this great freshness about it as it’s not drowning in mayo. You…
Are you surprised that here we are
with yet another Thai recipe? Of course
not! I’m a Thai food fanatic people.
This Thai salad is great when you
need something quick and easy, but want it to be flavorful and filling. I could eat peanut butter all day long, but
my husband cannot. Peanuts just don’t
agree with him, so I used almond butter and cashews in my recipe, but if you
can have peanuts, definitely go with them.
Sliced almonds would also be great over top.
Even though we don’t eat a lot of carbs
in my household, that doesn’t mean I don’t crave noodles or pasta at
times. Rather than just suffering with
that craving, there are so many great options out there now that allow you to
indulge and satisfy whatever you desire.
Being able to use Miracle Noodles or sweet potato noodles in place of
rice noodles makes this dish a healthy and guilt-free meal.
The other thing I love about this
dish is that it will keep in the fridge without wilting like typical lettuce
would as long as you keep the noodles and dressing separate. This makes it easy for nights I know I need
to meal prep for so I can just throw it all together in a few minutes and have
dinner on the table in no time.
I especially love this salad with grilled chicken or shrimp over top.
21 oz of Fettuccini Miracle Noodles, pad thai or sweet potato noodles
1 savoy or napa cabbage, shredded
¼ purple cabbage, shredded (optional)
2 large carrots, shredded
4 green onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
½ bunch of cilantro, roughly chopped
½ cup roasted peanuts, chopped (almonds or cashews will also work)
Creamy Thai Peanut Sauce
1 teaspoon fresh ginger, minced or pressed
1 garlic clove, minced or pressed
2 limes, juiced
½ cup peanut butter (almond butter also works)
4 tablespoons coconut aminos
4-5 tablespoons honey
6 tablespoons sesame oil
1-2 tablespoons Sriracha
Pink Himalayan salt, to taste
Instructions
Cook noodles as directed, then drain and run cold water over top to stop cooking process.
While the noodles cook, in a small bowl add ginger, garlic, lime juice, nut butter, aminos, honey, and oil. Mix until well combined and set aside. Can also add all ingredients to a food processor and blend until creamy.
In a large bowl combine cabbage, carrots, green onions, red pepper, and cilantro. Gently mix. Add the noodles and gently toss to separate. Add Creamy Thai Peanut Sauce and mix until combined.
Peaches are the fruit of summer. And when you grill peaches it brings out their sweetness which works wonders for the fruit. Combine that sweetness with the saltiness of prosciutto, the nuttiness of walnuts, the creaminess of goat cheese, all of a bed of fresh…
This salad is fully loaded and even those resistant to salads and doubting if they’ll feel full, can get behind this one. That’s the number one complaint about salads that I hear – they don’t fill them up. Those are what I call boring salads.…
Slaws have earned their place as a
summer side in my book. They are so versatile
but add a certain freshness and crunch that a normal salad can’t typically
offer.
I’m always looking for ways to use our sauces in multiple dishes so it’s not just a one and done kind of thing. I created this knowing that our Creamy Avocado Dressing was definitely being underutilized and it would be perfect for this slaw. I was not wrong. It added a great creaminess but also a spiciness that worked really well together.
Pair this with some grilled chicken for a light dinner, or add some grilled shrimp and make the slaw the meal.