I have big news to share today! But first, a thought about vegans in the world. #veganwonderings
Sometimes if you tell someone you’re vegan they assume that you only eat salads. Um, not true. In fact, I’ve had this blog for over 6 months and only have ONE salad post so far (my Smoky Summer Salad with Coconut Bacon, try it if you haven’t)! :O The truth is though, I love love love salads. I eat one almost everyday, even in the winter the raw veggies and crunch feel really good to my body, keeping some meals super light and clean.
Today’s salad post is a colorful, almost summery feeling salad to celebrate that… (and here the big news comes in) I’m going to HAWAII next week for at least TWO MONTHS! *Cue hula music and leis*
It’s been a magical manifestation and something that wasn’t even on my radar a short few months ago. But, life happens and I’m in a transition in my life right now where space has opened up… and the universe just so happened to gracefully have Hawaii show up in my life! The best part is that my brother and sister both happen to also be in places in their lives where they have some space and can work remotely, so we’ll all be living together and hanging out, Hawaiian style (I don’t even quite know what Hawaiian style means yet, but it sounds awesome, right?!).
So, in February and March (and maybe beyond?!) you’ll see me posting updates from the Big Island – sharing sand, sunshine, and of course – more delicious food!
If you have any recommendations for what to see, do or eat in Kona (or anywhere on the Big Island) – please share in the comments below! 😀
Now, back to this salad.
This recipe uses one of my most favorite and fun kitchen tools – the spiralizer! (See this post for my recommendations on the Top 7 Tools Under $40 for Your (Vegan) Kitchen!)
If you’re not familiar with red curry paste, don’t be intimidated. It’s not spicy, at least not the brand I bought. You can add more or less of the paste depending on your palate preferences! The sauce is very mild and coconutty so, as always, feel free to jazz it up with other seasonings or flavors to your liking. The dressing also gets thicker upon sitting in the fridge, so you can thin it out with a little water or citrus juice as desired. You can find red curry paste in the Asian or Indian sections of your grocery store.
Enjoy this bright and colorful salad and I can’t wait to share with you my adventures in Hawaii. Aloha!
serves about 3
This colorful, bright salad is ready in 15 minutes and has a light flavor, enjoyable anytime of the year!
15 minPrep Time
15 minTotal Time
- 1 red pepper, thinly sliced into long strips
- 1 medium to large zucchini
- 1 - 2 carrots
- 4 - 6 big handfuls of arugula / rocket (or other leafy salad green)
- 2 stalks green onions, sliced
- cilantro for topping
- sesame seeds, toasted or plain
- 1 can (14 oz or 400ml) coconut milk
- 2 Tbsp red curry paste, or more/less to taste
- 1/3 cup natural peanut butter
- 3 Tbsp fresh orange juice (I squeezed an orange, you can use juice from a container too)
- For the sauce: combine all ingredients in a blender, or hand whisk.
- Spiralize the zucchini and carrots.
- Combine the pepper, zucchini and carrots and toss with desired amount of the dressing (you will have leftover sauce that you can use for stirfrys or with anything that needs a sauce!). Pour over arugula and top with green onions, cilantro and sesame seeds.
- If you want to toast sesame seeds: Put an ungreased pan on medium heat, then add your desired amount of seeds. Swirl the pan regularly until they're toasted to your liking - careful not to let them burn!
For the red curry paste - each brand may differ in its level of spice, but most are mild. You can add more or less of the paste depending on your palate preferences!
The sauce is very mild and coconutty so feel free to jazz it up with other seasonings or flavors to your liking.
The dressing also gets thicker upon sitting in the fridge, so you can thin it out with a little water or citrus juice as desired.
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