So today I survived my first work summer BBQ as a vegan. I actually really don’t mind these types of events because other than the burgers and hotdogs, it’s potluck and many dishes are, in fact, vegan! As it was, I brought my own BBQ stuff – a vegan burger and my own bun (as I simply don’t like the thick white tasteless bun, so I brought a thin whole wheat bun for myself). And, in fact, last night, my boss asked me to bring another burger as one of the spouses of a member is vegetarian and doesn’t eat beef or pork – though not certain what her limitations are.
So, originally, I was going to make my previously posted salad, Rainbow Chickpea Salad, but I figured I’d have some left over and as I’ve had it in my lunch the past two weeks, I decided to take something else that I haven’t had in a while – Thai peanut salad it was!
Now, despite the fact I arrived to the BBQ over 90 minutes late, people still found room in their bellies for my salad and I didn’t have a lot to take home – but, thankfully, there was as I didn’t get a chance to even try it there!
The best part about this salad… other than there being a lot of it… is you can make it the night before – prep the veggies and the dressing, but wait to the event to combine for a fresher taste – plus overnight gives the flavors of the dressing to really blend and combine!
Servings: 10 (though that’s a healthy serving!)
- 1 bag packaged coleslaw mix
- 2 cups thinly sliced red cabbage (I used 1/2 of a small cabbage)
- 1 red bell pepper, julienne cut
- 1 cup shredded or matchstick cut carrots
- 1 bunch green onions, chopped
- 1/2 cup cilantro, chopped
- 6 tbsp rice wine vinegar
- 3 tbsp grapeseed oil (I’m sure any would be fine)
- 1 tbsp sesame oil
- 5 tbsp creamy peanut butter
- 3 tbsp soy sauce (not dark)
- 3 tbsp coconut sugar (or brown sugar)
- 2 tbsp fresh ginger root, peeled and minced
- 3-4 garlic cloves, minced
- Prep and combine all the ingredients of the salad. Yes, I totally cheated and bought pre-cut carrots! I’ve always hated cutting or shredding carrots, so I cut corners where I can.
- Combine all the ingredients of the dressing and mix well.
- If you’re going to eat right away, add the dressing to the salad and toss well. If not, put the dressing in a leak-proof container and cover the salad and put in the fridge until needed.
- Serving at room temperature is best. Dressing will be very thick from being in the fridge so don’t mix right a way. Allow to warm up, shake the dressing to make sure it’s well combined and hasn’t separated, then add to the salad.
- Combine and enjoy!
NUTRITIONAL INFO: based on 1o servings
- calories: 144
- saturated fat: 4g
- sodium: 365 mg
- Carbs: 11g
- fiber: 2g
- Sugar: 7g
- Protein: 3g