I drummed this recipe up while I was wondering what to do for yet ANOTHER dinner salad. In our house, most of the time but definitely during prep season our last meal of the day is a salad. We harness the most beneficial nutrients of all of the raw vegetable ingredients simply by not cooking them at all.
Flavours are crisp, clean and robust every time.
For this particular salad I was craving something a little Thai but didn’t want to use peanut butter as I have that as a staple at least a couple of times per day. I also wanted to avoid peanut butter so that this recipe could be accessed by folks who may have moderate to severe nut allergies.
The flavours at the end of the day are not 100% Thai Peanut sauce (obviously) but are a great second runner up in my books.
The bowl itself contained snap peas, spiralized zucchini noodles, red peppers and mushrooms. Macro-nutrient wise dinner was still on point for prep.
1 tablespoon Mugi miso
3 tablespoons Sun Butter
1/4 – 1/2 teaspoon hot pepper oil (this stuff is HOT so choose your own adventure)
3 tbsp hot water – add as needed to create smooth consistency
2 cloves raw garlic
1/4 tablespoon coconut manna / coconut butter
Place all ingredients in wide mouth mason jar & blend with hand blender.
If you do not own a hand blender then simply ensure that you utilize a garlic press or dice the hell out of your garlic to ensure it’s all mixed up nicely.
I topped a great hot salad which included some new lightly seasoned Tofurky for a vegan protein option.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 332 mg||14 %|
|Potassium 635 mg||18 %|
|Total Carbohydrate 54 g||18 %|
|Dietary Fiber 5 g||20 %|
|Sugars 3 g|
|Protein 13 g||25 %|
|Vitamin A||1 %|
|Vitamin C||80 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|