Thai Summer Salad

13162239_10156848131365075_745470024_n.jpg

            Prep Time: ~ 15 min      Total Time: ~ 15 min       Servings: 4Ingredients: 

13162536_10156848122845075_521558102_n.jpg
  • 2 Cups Shredded Red Cabbage
  • 2 Cups Shredded Green Cabbage
  • 3 Medium Carrots
  • 1/2 Cup Finely Chopped Cilantro
  • 1 Julienned Red Pepper
  • 1/2 Cup Chopped Peanuts
  • 1 Can Chickpeas
  • Sesame Seeds (optional for garnish)
  • Curry Peanut Sauce:
    • 1/4 Cup Extra Virgin Olive Oil
    • 1/8 Cup Veganaise
    • 1 Tablespoon Curry Powder
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Peanut Butter
    • 1/4 Cup Brown Sugar

What You Will Need: 

  • Large Mixing Bowl
  • Spiralizer
  • Small Bowl

Step 1: Add red and green cabbage to a large mixing bowl. Spiralize carrots and add to large mixing bowl. Stir to mix evenly.

Step 2: Add chopped cilantro, julienned pepper, and chopped peanuts to mixing bowl. Mix Evenly.

12969337_10156748403490075_320579750_n.jpg
13150007_10156848123000075_154890889_n.jpg

Step 3: In a small mixing bowl, combine oil, veganaise, curry powder, soy sauce, peanut butter, brown sugar, and stir until mixed evenly. Add peanut sauce to large mixing bowl and coat slaw mix evenly.

13140624_10156848123050075_335030512_n.jpg

Step 4: Rinse chickpeas and add to slaw mixture. Stir evenly. Portion salad and garnish with chopped nuts and sesame seeds.

13162239_10156848131365075_745470024_n.jpg
 

Sweet Black Bean Quinoa Salad

12966406_10156748404955075_63858594_n.jpg

A couple of years ago, I spent the summer living in Vancouver, BC, where I served at a cute little bar & grill on Granville Street. I instantly fell in love with the West coast cuisine; healthy, locally grown, and flavourful to say the least! At the time, I had no idea how much of an impact the city would have on my diet, but I'm so glad it did! I'm now even more thrilled to explore the endless foodie possibilities that other cultures have to offer!

One of my favourite dishes from the Granville Street hot spot was a black bean quinoa salad. Naturally, this dish is one inspired by, with fresh cilantro, cucumbers, and cherry tomatoes, and a sweet homemade dressing to tie everything together!

12939219_10156748404400075_528288338_n.jpg

                Prep Time: 5 min     Cook Time: 15-20 min     Total Time:  20-25 min

Ingredients: 

  • 1 Cup Quinoa
  • 1 Cup Black Beans
  • 1/2 Cup Halved Cherry Tomatoes
  • 2 Inch Slice Cucumber
  • 1/4 Cup Finely Chopped Cilantro (parsley can be used as a substitute)
  • 1/8 Cup Freshly Squeezed Lemon Juice
  • 1/8 Cup Agave
  • 1/8 Cup Dijon Mustard 
  • 1/8 Cup Grape seed/Olive Oil
  • 1 Tablespoon Balsamic Vinaigrette 
  • 1 Teaspoon Salt 

Directions:

Step 1: In a large pot, bring 3 cups of water to a boil and add quinoa. Cook on medium high heat for 15-20 minutes or until soft. Empty into a mixing bowl and let cool. Drain and rinse black beans. Carefully slice cherry tomatoes into halves. If you're making a larger batch, you can place tomatoes on a plate, cover with an upside down plate, and slice through the two plates.

Step 2: Slice cucumber lengthwise, into 8 even pieces, removing the centre containing the seeds to limit moisture. Chop into small pieces. Combine black beans, tomatoes, and cucumbers to quinoa and mix evenly.

Step 3: Finely chop cilantro, add to mixing bowl, and stir evenly.

Step 4: In a small mixing bowl, combine lemon juice, agave nectar, Dijon mustard, oil, and balsamic vinaigrette and stir. Pour over quinoa and mix evenly. Sprinkle salt and stir.

12968796_10156748400460075_903841605_n.jpg
12966282_10156748402580075_526040604_n.jpg
12966261_10156748401630075_1246341399_n.jpg
12969337_10156748403490075_320579750_n.jpg
12935176_10156748404260075_689812882_n.jpg
12969323_10156748404700075_1612992662_n.jpg