While a large salad is my lunch of choice in the warmer months, once fall hits, I usually switch to soups and hearty, warming stews. My produce co-op has other plans for me however, and I tend to get two large heads of lettuce every other week. I recently also received some carrots, a head of napa cabbage and some tiny Japanese salad turnips in a co-op share. I put these ingredients together with a spicy peanut sauce and created what I’m calling a Pad Thai Salad. The resulting meal brought me to the conclusion that wintertime salads are okay!

 

Ingredients

Dressing:

  • 1 tablespoon lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari sauce
  • 1 teaspoon fresh grated ginger
  • 5 tablespoons natural creamy peanut butter
  • 1 teaspoon garlic chili paste or sriracha sauce
  • 2 teaspoons agave nectar
  • 3 tablespoons water

 

Salad:

  • 6 cups romaine lettuce, shredded
  • 2 cups napa cabbage, shredded
  • 2 cups mung bean sprouts
  • 1 red bell pepper, thinly sliced
  • 2 carrots, shredded
  • 4 – 6 salad turnips, optional
  • 7 ounce package baked tofu (I used Trader Joe’s savory baked tofu)
  • 2 scallions, chopped
  • ¼ toasted peanuts, chopped

 

 

Directions:

  1. Mix all of the ingredients together in a blender or in a cup with an immersion blender.
  2. Mix all of the salad ingredients together and divide among two plates or bowls. Top with dressing and enjoy!

 

Makes 2 large salads

 

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

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I’m entering this recipe in the “Definition Magazine Summer Salad Redux Recipe Contest