Thai Crunch Salad from the Happy Herbivore

If you didn’t read my interview with Lindsay Nixon last week, she is introducing her new cookbook: Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great.

Personally, I am really excited about her new cookbook!  I have a couple of the Happy Herbivore cookbooks in my personal library and love her simple recipes.  Her “Light & Lean” is a perfect addition to the ones I have!!

As a sneak preview, here is one of the recipes to her new book:

Thai Crunch Salad from the Happy Herbivore

Thai Crunch Salad from the Happy Herbivore

Single serving Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

Ingredients

  • 4 c napa cabbage, red cabbage, or lettuce (or a combination)
  • 1 carrot, julienned
  • 2 green onions, sliced
  • ¼ – ½ c edamame
  • ½ cucumber, sliced or diced
  • Thai Peanut Dressing
  • crushed peanuts (optional garnish)
  • cilantro (optional)
  • lime wedges (garnish)

Instructions

  1. Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
  2. Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.
http://glutenfreeveganliving.com/thai-crunch-salad-happy-herbivore/

DRESSING for Thai Crunch Salad from the Happy Herbivore

Ingredients

  • 1 tbsp smooth peanut butter
  • 1 tbsp warm water
  • 1 tbsp sweet red chili sauce
  • juice of 1 lime wedge
  • 2 tsp low-sodium soy sauce or gluten-free tamari
  • 1 ¼ tsp rice vinegar
  • garlic powder
  • ground ginger
  • 1–2 drops Asian hot sauce (e.g., Sriracha)
  • 1 tbsp nondairy milk

Instructions

  1. In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
  2. tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
  3. 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
  4. Makes 1/4 cup
  5. Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.
http://glutenfreeveganliving.com/thai-crunch-salad-happy-herbivore/

 

Check out all four of Lindsay’s Happy Herbivore Cookbooks, including her new one:


 

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