Thursday, April 10, 2014
Raw Pad Thai Salad
This fabulous book contains 115 recipes for the curious omnivore from a new generation of French chefs. This stylish and accessible take on the next big trend in food includes soups, salads, juices, seafood, raw and seared meat, and deserts. This book made me want to rush to the farmer's market so I could get busy making the scrumptious healthy dishes.
Wanting to tell you all about the book I quickly picked a recipe that I knew we would love. Raw Pad Thai. "Traditionally, Pad Thai calls to mind the fried rice noodle dishes commonly served as street food in Thailand. A typical Pad Thai also includes some simple raw ingredients - such as radish, herbs, and bean sprouts, which are available on the day. This flexibility extends to the Pad Thai here. Depending on season and taste you can vary the vegetables at will." -Delphine De Montalier The salad was so easy to make and is full of thai flavor. We all loved it. Enjoy!
Raw Pad Thai Salad
adapted from Raw Food French Style
8 ounces baby spinach
1 small sweet onion
11 ounces asparagus
1/2 green pepper
2 green onions
1/2 bunch cilantro
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 garlic clove
juice and zest of 1 lime
1 tsp gluten-free soy sauce -or- braggs amino acids
2 pinches chili pepper
sea salt and fresh ground pepper to taste
Crushed nuts for garnish (cashews or peanuts)
Wash and prepare all vegetables. Everything needs to be thinly sliced, grated, or cut julienne style.
Toss all ingredients to combine them, set aside while you make the dressing.
For the dressing, mix together in a small bowl the olive oil and the vinegar. Add the garlic, stirring to blend smoothly. Stir in the lime juice, zest, soy sauce, and chili pepper. Add a little salt and pepper to taste. Pour the dressing over the salad ingredients and toss well to coat the ingredients evenly. Chop the cashew nuts coarsely and either scatter the on top of the salad or offer them separately.
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