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Disclaimer: This website is designed to provide basic nutrition inspiration only and is not meant as a substitute for personal health or nutrition advice from your registered dietitian. 

November 11, 2019

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Vibrant Salad With Tangy Chili Vinaigrette

 

Have you ever had a salad that you just want to DEVOUR day after day?

 

This is one of those salads for me! It's kind of like a fresh spring roll but without the roll. The combo of crunch and all the flavours -- it's like a party in your mouth!!

 

This isn't your typical salad. There's no leafy greens in here (But you could add chopped romaine if you want. I won't stop you.)

 

It's a super summer salad for a potluck, picnic, patio party or packed lunch, because there's no lettuce to go wilt-y. Just let folks drizzle their vinaigrette onto their own salad versus pouring it over the serving bowl. 

 

This recipe serves a whole bunch as a side salad or serves four to six as a main meal salad when you top it with your favourite protein.

 

It's especially delicious topped with stir-fried turkey and spicy peanut sauce.  I usually make the stir-fry, doubling the turkey and peanut sauce, and save the extra for this salad the next day. You can use the extra peanut sauce for salads, power bowls, turkey satay, veggie dips, you name it.

 

 

 

I love the addition of peanuts to this salad -- garnish generously! Not only do peanuts add a tasty crunch, but they also have more protein than any other nut and provide healthy fats, magnesium and fibre -- all key nutrients for heart health.

 

Although I've provided amounts of veggies that I like, you can truly make this with whatever veggie ingredients you like. In the summer, try using just-ripe fresh peaches instead of mango.

 

I'm pretty sure that this will be your "summer of 2019 patio party salad". Make extra, your guests will want to devour it too!

 

Vibrantly Yours,

 

Shannon

 

 

 

Vibrant Crunch Salad with Tangy Chili Vinaigrette

 

Ingredients

 

Salad

2 cups (500 mL) thinly sliced purple cabbage

1 large carrot, peeled, sliced into thin ribbons *

1 red pepper, thinly sliced

1 mango, thinly sliced

½ English cucumber, cut in half lengthwise and again in half

1 cup (250 mL) snap peas, sliced in half

½ cup (125 mL) torn fresh cilantro leaves

½ cup (125 mL) torn fresh mint leaves

¼ cup (60 mL) thinly sliced red onion

 

Tangy Chili Vinaigrette

3 Tbsp (45 mL) canola oil

1 Tbsp (15 mL) rice vinegar

1 Tbsp (15 mL) lime juice

2 tsp (10 mL) Asian chili paste (Sambal Oelek)

2 tsp (10 mL) honey

1 tsp (5 mL) fish sauce

1 small clove garlic, minced

 

Garnish

Chopped roasted salted peanuts

Peanut sauce **

Fresh lime wedges

 

How to Make:

  1. Add all salad ingredients into a large bowl and toss until mixed.

  2. In a small bowl or jar, add canola oil, rice vinegar, lime juice, chili paste, honey, fish sauce and garlic and whisk until well combined.

  3. Drizzle dressing over salad and serve with chopped peanuts, peanut sauce and fresh lime wedges.

 

* Use a vegetable peeler to sliced carrot into thin strips or ribbons

** Try my peanut sauce recipe – find it here.

 

 

Download the recipe here.

 

 

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