November 16, 2013 48 Comments
Welcome to the Virtual Vegan Potluck and a beautiful, warm spring day at my place.
The tiny vegans have set the table on the verandah, and 7-year-old Tiny Vegan is waiting to pour you a refreshing drink. Just be careful where you rest your glass – Little Baker (21 months) may snatch your ice or straw!
Sit down, relax, and enjoy the view of distant mountains while you indulge in a bowl of my potluck offering: Rainbow Salad with Chilli, Mint and Lime Dressing.
This colourful salad is a scrumptious medley of vegetables, herbs and dry-roasted cashews. A flavoursome, mildly spicy dressing of red chilli, coconut sugar, lime, garlic, tamari, and mint leaves completes the recipe.
serves: 4-6 as a side salad
2 x medium zucchini, chopped into matchsticks (I use a julienne peeler)
2 x medium carrot, chopped into matchsticks (again, I use a julienne peeler)
1 medium red capsicum (bell pepper), thinly sliced
1 shallot (green or spring onion), finely chopped
1/2 cup beetroot (beet) leaves, destalked, and finely chopped
2/3 cup finely chopped coriander, stem and leaves
6 large, fresh basil leaves, finely chopped
1/2 of a medium raw beetroot (beet), peeled and grated
1 cup raw cashews
for the dressing:
2 cloves garlic, minced
1 small red chilli (birds eye), seeds removed, and finely chopped
6 large, fresh mint leaves, finely chopped
juice and pulp of 1 freshly-squeezed lime
1 Tbsp tamari or soy sauce
1 tsp coconut sugar or brown sugar
1/4 tsp vegan fish sauce (optional)
1. On a low-medium heat, dry roast the cashews in a fry pan or skillet until they begin to turn golden brown. Set aside.
2. Prepare the dressing: Add all of the ingredients to a small mixing bowl or glass jug, and mix well with a fork. Set aside.
3. Add the vegetables and herbs to a large mixing bowl in the order that they are listed. Mix well, but gently. Then add the dry-roasted cashews (set a few aside for garnishing). Toss the salad gently until the cashews are incorporated.
4. Pour the dressing over the salad, and toss to distribute the dressing.
5. Garnish with mint or basil leaves, and cashews.
6. Serve immediately.
The Tiny Vegans’ Verdicts
Regular readers know that I usually mention the opinions of the tiny vegans (my children).
In this case, only 9-year-old Tiny Vegan and Little Baker were offered the Rainbow Salad. They both enjoyed their portions.
The addition of a tiny amount of chilli in the dressing makes this salad a ‘tiny vegan’- friendly recipe. If you prefer a spicier dressing, add the chilli seeds as well.
I hope you have enjoyed your time with us. Your food journey continues! To visit The Vegan Cookbook Aficionado, and indulge in Megan’s delectable recipe, click here.
If you missed the delicious offering from Janae at Bring Joy, click here.
If you want to go to the beginning of the Virtual Vegan Potluck, click here.
I apologise for the beetroot stain on your shirt – Little Baker doesn’t usually throw food. 🙂