After over a week of eating and drinking everything I laid hands on while celebrating our wedding, I’ve found myself in desperate need of vegetables.
And what a coincidence — it’s summer! Local produce is finally here, and I can bask in fresh herbs, kale and even good tomatoes. My garden took off with all of the rain we had last week, and the spinach is starting to get little round leaves while the carrots have finally poked their little green sprouts out of the soil.
In celebration, I finally bought a spiral slicer and started making “pasta” out of anything and everything. Actually, I have to admit that I got a little carried away with wedding stress-shopping and ended up buying two spiral slicers: the GEFU Spirelli, which is perfect for zucchini, carrots and parsnips, and the GEFU Spiralfix, which is best for onions, beets, jicama and other things that are wider than they are long.
Did I really need $80 worth of spiral slicers? Maybe not. But it’s hard to really focus on that when all of my salads and slaws look so pretty. I can’t wait to work on this green papaya beet salad that one of the local Thai restaurants serves locally, and I can’t wait to play with a beet “pasta” that incorporates goat cheese in some way. Maybe zucchini noodles with marinara and poached egg?
But for now, just enjoy this salad. I found the recipe here, and while it’s similar to the raw pad thai I’ve made before, the dressing and the “noodles” are different enough that it’s worth posting.
While this is vegan and gluten-free as written, I’ve included a Paleo option as well. And if you don’t like jicama, you can use a spiral-cut apple, but I do recommend at least trying the jicama. If my dog will eat it, you’ll probably like it, too.
What are you all making with the fantastic seasonal produce?
- 1 cup chopped green cabbage
- 1⁄3 cup jicama, cut into small sticks
- 2⁄3 cup peeled raw carrot, spiralized
- 2⁄3 cup peeled raw yellow beets, spiralized
- 2 tsp chopped raw peanuts
- 1⁄4 lime
- Cilantro to taste
- 1 tbsp ginger, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 tbsp cilantro, densely packed
- 2 tbsp natural peanut butter
- 3 tbsp lime juice
- 1 tbsp rice vinegar (or apple cider vinegar for paleo)
- 1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce — use coconut aminos for paleo)
- 1-1⁄2 tsp organic sugar (honey or maple sugar for paleo)
- 2 tsp coconut milk
- 3⁄4 tsp sesame oil
- 1⁄2 cup olive oil
- Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top.
- Blend all dressing ingredients together in a mini-chopper or food processor until smooth. Drizzle half of the dressing over the salad and reserve other half for another salad. Toss and serve topped with chopped peanuts, lime, and cilantro.