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Salads

Green Papaya Salad

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  • 1 green papaya grated in food processor

  • 1 large jalapeno deseeded and diced

  • 2 garlic cloves diced

  • 1 Tbs lime juice

  • 1 Tbs fish sauce or tamari

  • 1/2 tsp honey

  • handful cilantro chopped

  • 1 roma tomato diced

  • 1 cup green beans sliced

  • 2 tablespoons peanuts

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This is a quick version of the classic papaya salad recipe.

 

If you have a mortar and pestle, and more time, use it to crush the garlic, lime juice, some of the cilantro, some of the jalapeno and some of the peanuts.

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Shredded Napa Cabbage with Beetroot Chutney

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TheRawChef

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Shredded Napa Cabbage

  • 1 head Napa cabbage

  • 1/2 tsp salt

  • 1 tsp chilli flakes crushed

  • 2 tsp coconut oil melted

  • 1/4 cup fresh coriander cilantro

  • 1 tsp cumin

  • 1/2 tsp ginger ground

  • 1 tsp lime

  • 1 pear ripe, diced/cut into strip

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Beetroot Chutney

  • 2 beetroot small-medium, grated in food processor

  • 1 apple grated in food processor, or diced

  • 2 tbsp shallot or red onion finely diced

  • 1/4 tsp salt

  • 1 tsp apple cider vinegar

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Serve with rice and dal or a side of raw spinach massaged with some pesto sauce or topped with Mozzacado balls (scoops of avocado rolled in vegan parmesan).

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Cold Roasted Beet Salad

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  • Handful of arugula or spinach

  • 1/2 cup cold cubed beets (roast, peel, cube and store in a mason jar for the week)

  • 1 avocado cubed

  • Chopped fresh dill

  • 1 Tbs mustard caviar mixed with 1 Tbs olive oil

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Quinoa Beet Salad

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  • 1+ cups cooked quinoa

  • 1 cup chopped spinach

  • 1/2 lemon juice

  • 1 cup arugula or beet greens chopped

  • 1 red onion finely chopped

  • 1 beet peeled and grated

  • 1 small bunch parsley finely chopped

 

Rinse and drain 1 cup quinoa. Heat a pan with a little oil and cook quinoa, constantly stirring until toasty. Add 2 cups boiling water, let come to a boil, turn to low and cook for 20 minutes. Turn into a shallow wide dish and fluff quinoa and allow to cool. 

 

Mix chopped spinach and lemon juice and olive oil and let sit for 10 minutes to wilt. Add all other ingredients and mix. Drizzle with more olive oil.

Chickpea Salad

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Cheap Lazy Vegan​

  • 1 can chickpeas mashed

  • 1 Tbs vegan mayo

  • 1/2 Tbs mustard

  • Dulse flakes

  • Green onions 

  • Diced celery

 

For serving:

  • Green bell pepper diced

  • Cucumber diced

 

Mash everything together in bowl with a potato masher or a fork. Use in lettuce cups, and add toppings. Serve with sweet potato fries and roasted onions or Zucchini Parsnip Patties.

Vegan Tuna Salad

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RhiansRecipes (modified)​

  • 14oz can white beans, drained and rinsed (haricot beans, cannellini, butter beans)

  • 1 tablespoon tahini

  • 1/4 - 1/2 teaspoon (homemade) mustard

  • 1 tablespoon olive oil

  • 1/2 tablespoon apple cider vinegar

  • Dill + salt + pepper, to taste

  • 1 spring onion, finely sliced (optional)

  • A sprinkle of green bell pepper, diced

  • 1 teaspoon capers, roughly chopped or sprinkle of dulse (optional)

 

For serving:

  • Green bell pepper diced

  • Cucumber diced

 

Mash everything together in bowl with a potato masher or a fork. Stuff the white bean “tuna” into pittas, or lettuce cups, and add toppings. Serve with sweet potato fries and roasted onions or Zucchini Parsnip Patties.

Vegan Chicken Salad

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TheRawtarian

  • 1/4 cup sunflower seeds

  • 1 cup cashews

  • 1 cup pecans

  • 1 cucumber peeled and cut into chunks

  • 1 small red onion chopped

  • 1/2 of an apple cut into chunks

  • 1 celery stalk  (ok to omit, or try fresh fennel stalks, or sub with 1 small carrot)

  • 1 teaspoon fresh dill

  • 1 tablespoon lemon juice

  • 1 pinch sea salt

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Throw everything in a food processor. Process briefly until the mixture is crumbly. 

 

Serve in lettuce wraps, steamed collard green wraps, in a hollowed out sweet bell pepper. Or serve a scoop on the side of a salad to make a meal.

Every Day Salad

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  • Some greens

  • 3 carrots, chopped in food processor

  • 2 beets, chopped in food processor

  • 1/2 cabbage, chopped in food processor

  • 1/2 cabbage sliced with mandolin

  • Cucumber slices

  • Radish slices

  • Avocado

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Prep everything on Sunday, except for cucumber, radishes and avocado and use all week. Use the food processor to chop the cabbage, then the carrots, then the beets (you don't even have to rinse if you go in this order). Store everything in the fridge. I use individual containers for each, but you could mix together.

 

When you're ready to make a salad, pile up some greens, add some quinoa if it's already in the fridge and top with all of the above and some olive oil or an awesome dressing like hummus or carrot ginger dressing.

Pink Quinoa Beet Salad

 

Cookie and Kate​

  • ½ cup uncooked quinoa, rinsed

  • 1 cup frozen organic edamame (snap peas)

  • ⅓ cup pepitas (roasted for a few minutes)

  • 2 medium raw beets grated

  • 2 cups packed tatsoi, roughly chopped

  • 1 avocado, cubed 

Vinaigrette

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh mint or cilantro

  • 2 tablespoons honey or maple syrup or agave nectar

  • ½ to 1 teaspoon Dijon mustard, to taste

  • ¼ teaspoon salt

  • Freshly ground black pepper, to taste

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Beet Carrot Salad

 

  • 4 carrots

  • 2 beets

  • Beet greens

  • 1 tbs Homemade mustard

  • 2 tbs Olive oil

  • 1/4 tsp salt

 

Mix the dressing mustard, olive oil and salt to make a dressing. Grate the carrots and beets and mix with the dressing. Cut the beet greens into strips. and serve on top of the salad.

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Raita

 

  • cucumber

  • vegan yogurt

  • dash of cumin

  • dash of cayenne

  • cilantro (optional)

 

Mix the yogurt in a bowl until it is blended and thinned. Seed and dice the cucumber and mix in the yogurt. Add the cumin and cayenne. Add chopped cilantro or mint or basil.
 

 

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Sauerkraut

 

  • Green cabbage

  • Red onion

  • 1 tsp cumin seeds

  • 1 tsp fennel

  • 1 tsp paprika

  • 1 tsp turmeric

 

Process the cabbage and onion, mix with spices. Squeeze to extract juices. If not enough liquid to cover, add some water. Press down to submerge under liquid. Let sit for three days. 

 

First attempt did not work. Too many air pockets caused mold on day 2.

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Massaged Kale with Pepitas​

 

Wash and dry kale

Add a small amount of olive oil

Mix, squeeze and massage until kale softens and is completely coated

Mix in pepitas

 

This lasts all week in the fridge so it's perfect for lunches and dinners throughout the week. Add tomatoes, quinoa, cayenne pepper, carrots, whatever is fresh.

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Cabbage Cumin Slaw​

 

Vibrant Living, Natalie Cederquist, James Levin

  • 1 small cabbage shredded

  • 1 large cucumber quartered and sliced

  • 1 large carrot shredded

  • 1 tbs cumin seeds

  • 1 tbs lemon juice

  • 1 cup tomato seeded and diced

  • 1 recipe cumin vinaigrette

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Fennel Cabbage Slaw​

 

Vibrant Living, Natalie Cederquist, James Levin

  • 2 small zuchinni

  • 1 yellow squash

  • 2 carrots

  • 1 fennel bulb

  • 1/2 head cabbage

  • 1 tbs fresh dill

  • 1 tbs sunflower seeds

  • Light Cucumber Dressing

Thinly slice squash and carrots, shred fennel and cabbage. Toss with dressing then add dill and sunflower seeds.

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Chard, Walnuts, Olives​

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  • raw chard sliced into thin ribbons

  • lots of sprouts

  • walnuts

  • nicoise olives

  • creamy hemp seed dressing

  • nutritional yeast flakes

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Topping - Parsnip Rice

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James Russell

  • 1.5 cups (275 g/10oz) peeled parsnips

  • 1.5 tablespoons pine nuts (extra macadamia)

  • 1 tablespoon macadamia nuts

  • 1 tablespoon light miso

  • 1 tablespoon cold-pressed sesame oil

  • 3 spring onions, finely chopped

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Add all ingredients, except spring onions, to a food processor until fluffy and rice like. Top with spring onions.

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Topping - Vegan Parmesan

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Minimalist Baker

 

  • 3/4 cup raw cashews

  • 3 Tbsp nutritional yeast

  • 3/4 tsp sea salt

  • 1/4 tsp garlic powder

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Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.​

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Topping - Walnut Taco Meat

 

OneGreenPlanet

  • 1 cup walnuts

  • 1 tbsp olive oil

  • 1 tbsp tamari or soy sauce (coconut aminos)

  • 1 tsp oregano

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 tsp salt

 

Pulse lightly in food processor.

Spinach, Quinoa, Beets

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  • roasted beets

  • quinoa

  • raw spinach

  • tomatoes

  • pepitas

  • avocado

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Carrot Salad

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  • grated carrots

  • cilantro

  • jalapeno

  • lemon

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Citrus Ginger Tofu Noodle Salad

​From Food52

Tofu and Marinade:

  • 1/8cup orange juice

  • 1/8 cup tamari

  • 1/8cup toasted sesame oil

  • 1/8 cup extra virgin olive oil

  • 1 teaspoon finely grated ginger

  • 1clove garlic

  • 2 teaspoons maple syrup (honey)

  • 1/4teaspoon cayenne pepper

  • 1package extra firm tofu

Preparing the Tofu + Marinade: Preheat the oven to 350 degrees Fahrenheit. In a bowl mix together orange juice, tamari, sesame oil, olive oil, ginger, garlic, maple syrup, and cayenne and set aside. Cut the tofu into 1-inch cubes and place into a small baking pan without overlapping. Pour the marinade over the tofu. Put the tofu into the oven and bake for 15 minutes, stir, and bake for 15 minutes more until browned. With a slotted spoon, scoop out the tofu and place onto a plate and allow to cool. Pour the remaining marinade into a bowl and set aside.

Salad:

  • Leftover marinade

  • Zest of 1 lime (orange)

  • Juice of 1/2 lime (lemon)

  • 1/8cup orange juice

  • 3 tablespoons seasoned rice vinegar (apple cider vinegar)

  • Sea salt to taste

  • 1/2package Buckwheat Soba Noodles

  • 1stalk broccoli, florets only

  • 1large carrot, peeled and cut into matchsticks

  • 1 1/2cups lacinato kale, de-ribbed and cut into ribbons

  • 1/2 cup green cabbage, shredded

  • 1/3 cup cilantro, chopped

  • 8basil leaves, chopped

  • 1 tablespoon sesame seeds, toasted

Preparing the Thai citrus vinaigrette: Add the lime zest and juice to the remaining marinade. Continue to add the orange juice, rice vinegar, and sea salt to taste. Set aside.

Preparing the salad: Cook the soba noodles as described on the package, rinse with cold water and set aside. Meanwhile, bring a small pot of water to a boil, and blanch the broccoli florets for 30 seconds. Immediately strain the florets and rinse with cold water. Put the noodles, blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss. Dress the salad with the Thai citrus vinaigrette.

Serve the salad topped with baked tofu and garnished with sesame seeds.

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