Say hello to your new favorite Summer Salad 🥗
This salad features veggies from this weeks CSA box ~ Napa cabbage, snow peas, Hakurei salad turnips, radishes, and cilantro ~ all fresh and loaded with nutrients and fiber!
The veggies are all tossed together with some quinoa and the most addictive homemade almond butter dressing.
Seriously the most crisp and colorful Thai-inspired salad you’ll ever taste!
To make it more colorful, you an also add shredded carrots or tri-color peppers.
My favorite part about my CSA is every week they also include a newsletter with a 2 or 3 recipes ideas featuring the veggies in our box. It’s a fun way to try new recipes.
This was one of the recipes that was featured which they gave credit to Cookie & Kate.
I of course I took my spin on it. Since I don’t eat peanut butter, I used almond butter. Actually cashew butter, sunflower butter, or even walnut butter would be great too. Or if you like PB, go right ahead and use it. I also topped my salad of with my crispy nuts. I add them to almost all my salads.
This is a great salad no matter what veggies you decide to use and the dressing can also be made with your favorite nut butter.
Eating whole foods is just one of my lifestyle tips that will help you live younger longer.
I am incredibly thankful to be aging still running at age 60. This post on aging backwards goes a bit deeper but if you want to stay active and live younger longer…remember this ~ There is NO magic bullet.…..It is a lifestyle!
💫 Get outside daily & move🚶♀️
💫 Eat Whole Foods 🥬
💫 Hydrate 💧
💫 Fill in the gaps with GOOD QUALITY food supplements 💚
💫 Sleep 😴
A healthy lifestyle doesn’t have to be complicated!
And I truly believe, a salad a day is a great way to get in all those veggies! Lets build a salad shall we…
CRUNCHY THAI ALMOND AND QUNIOA SALAD
INGREDIENTS:
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
Almond sauce
- ¼ cup smooth almond butter – or your fave
- 3 tablespoons coconut aminos
- 1 tablespoon raw honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoon grated fresh ginger or powdered
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
DIRECTIONS:
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. You can also cook it in your IP for one minute.
- Meanwhile, make the sauce: Whisk together the almond butter and coconut aminos until smooth. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up. I added a little warm water.
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, turnips, radishes, snow peas, cilantro and green onion. Toss to combine, then pour in the sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with crispy nuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Favorite summer salad?
What is your favorite way to move your body?
Do you belong to a CSA?
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