I love to make raw-ish salads to accompany my meals. It is a great way to stuff a lot of vegetables into one dish and uses ingredients I always have on hand. I don’t have an exact recipe, so I created a salad menu to help you create your own goodness. Mix and match the base and spices to your own preferences- they all mix really well together.
(Whoops, I lied. Sorry! I do have a recipe for a similar salad- KD’s Edamame Black Bean Salad. It’s pretty tasty too.)
A word about the crunchy toppings, don’t add them until you are about to eat/serve the salad to retain their crunchiness. You may even want to single portion them out after you plate the salad, particularly if you will be having left overs. Salads like these are excellent to make in advance, they keep well and taste (almost better) great the next day after the ingredients have had time to marry.
The salad pictured had shredded carrots, edamame, corn, sesame seeds, fresh dill, chili flakes, oregano, rice wine vinegar, and olive oil on it. It was good!
- Shredded Carrots
- Shredded Cabbage
- Corn (use up those bags of frozen corn you have!)
- Peas (you’ve got those too, use ’em up!)
- Beans (any unsalted variety will work)
- Olive Oil
- Vinegar (I use rice wine but red wine, white wine, apple cider, or similar would work too)
- Oregano (sure, you can use dried)
- Thyme (again, dried is fine but fresh is FINE)
- Dill (fresh is awesome but dried works too)
- Chili Flakes (a must in all my salads)
- Salt/Pepper to taste
Other Goodies to Consider
- Sliced Almonds
- Sunflower Seeds
- Hemp Seeds
- Chia Seeds
- Pumpkin Seeds
- Sesame Seeds
Do you have a favorite dish you make frequently that you don’t have a “recipe” for? Tell me about it!
(Incidentally, I just want to say that I didn’t actually put the “v” on my edamame in the picture! I noticed it after I took the shot- I love it when my food has vegan pride! LOL!)