White Bean and Turnip Salad with Roasted Garlic Scapes

Photo of lima beans from Marina Leonova from Pexels

White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes. With a handful of ingredients and simple assembly, you can create a delightful salad that is both satisfying and vibrant. The creamy white beans, crunchy turnips, and charred garlic scapes come together in a harmonious blend of textures and flavors. Whether enjoyed as a refreshing side dish or a light lunch, this salad offers a delightful balance of tastes that will tantalize your taste buds.

Photo of lima beans from Marina Leonova from Pexels

White Bean and Turnip Salad with Roasted Garlic Scapes

Valerie from Very Vegan Val
White bean and turnip salad with roasted garlic scapes is a refreshing and flavorful dish that combines the creaminess of white beans, the crispness of turnips, and the unique taste of roasted garlic scapes.
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Course Salad

Ingredients
  

  • 6 Hakurei turnips
  • 12 garlic scapes
  • 1.5 cups white beans (about 1 can)
  • 1/2 cup baby arugula
  • 1/4 cup finely chopped parsley
  • 1/4 cup slivered almonds
  • 1 lemon (juice of)
  • 1 Tbsp olive oil
  • 1 tsp chopped fresh thyme
  • Salt and pepper (to taste)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet anddrizzle with olive oil and season with salt and pepper.
  • Bake for 10 minutes, flip, and bake for another 10-15 minutes.
  • Let your roasted garlic scapes cool for a coupleminutes until they can be handled, and chop off any parts that have become overlycrispy.
  • Cut the remaining scapes into pieces, and place them in a bowl. Add the beans,drained and rinsed if using canned. Add the arugula, chopped a little if the leavesare larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serveright away or chill until serving

Notes

This recipe came from the Very Vegan Val blog.

Pan Con Tomate (Spanish Tomato Toast)

Photo of pan con tomate from jules from Wikimedia Commons

Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread. With just a handful of ingredients and minimal preparation, you can create a delightful appetizer or snack that is both satisfying and refreshing. The ripe tomatoes are grated or crushed, then spread onto toasted bread, allowing their natural juices to infuse the bread. Whether enjoyed as a light breakfast, a quick snack, or a side dish, pan con tomate offers a burst of fresh flavors and a delightful combination of textures. Embrace the simplicity of making this traditional Spanish dish and savor its deliciousness with each savory bite.

Photo of pan con tomate from jules from Wikimedia Commons

Pan Con Tomate (Spanish Tomato Toast)

Kaleigh McMordie from Lively Table
Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
  

  • 1 loaf whole grain or sourdough bread
  • 1 clove garlic
  • 2 large ripe tomatoes (or 3-4 small)
  • extra-virgin olive oil
  • coarse sea salt (to taste)

Instructions
 

  • Turn the oven on to the broil setting.
  • Slice bread ½ inch thick and place on a baking sheet. Drizzle lightly with olive oil. Toast under the broiler for 3-5 minutes, or until crisp and golden.
  • Cut garlic clove in half and rub onto one face of the toast.
  • Use a large-holed cheese grater to grate the tomato into a medium bowl, discarding the large piece of skin when you get to the end.
  • Spoon tomato mixture over pieces of toast.
  • Drizzle with olive oil and sprinkle with salt.

Notes

Extra grated tomato can be stored in an airtight container in the refrigerator for up to 3 days.
The key to the best tasting pan con tomate is good quality ingredients - fresh bread, ripe summer tomatoes, and good olive oil.
This recipe is courtesy of Kaleigh McMordie from Lively Table

Dill-Pickled Green Beans

Photo of harvested green beans from Yulia Rozanova from Pexels

Dill-pickled green beans are a tangy and crunchy treat that showcases the natural freshness of green beans with the delightful flavor of dill. With minimal ingredients and simple preparation, you can create a homemade batch of pickled green beans that is both flavorful and versatile. The combination of the crisp green beans and the aromatic dill creates a delightful balance of textures and tastes. Whether enjoyed as a refreshing snack, a flavorful addition to salads, or a tangy accompaniment to sandwiches, dill-pickled green beans offer a burst of flavor that will tantalize your taste buds. Embrace the ease of making these pickles at home and savor their deliciousness with every crunchy bite.

Photo of harvested green beans from Yulia Rozanova from Pexels

Pickled Dilly Beans (Dill-Pickled Green Beans)

Ashley Adamant
Dill-pickled green beans are a tangy and crunchy treat that showcases the natural freshness of green beans with the delightful flavor of dill.
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Course Side Dish

Equipment

  • Canning jars with lids and bands
  • Water bath canner

Ingredients
  

  • 2 lb green beans (ends trimmed)
  • 2.5 cups vinegar (5% acidity)
  • 1 cup water
  • 3 Tbsp canning salt
  • 3/4 tsp crushed red pepper flakes
  • 6 sprigs fresh dill
  • 3-6 cloves garlic (peeled)

Instructions
 

  • Wash beans and trim the stem ends.  Trim both ends if you like uniformity, but the tail end is the tender end so you can leave it intact.  I start by measuring one bean to 1 inch below jar height, and then cut them all to the same length so they pack well into the jar.
  • Pack the green beans into wide mouth pint jars and top each jar with 1/4 tsp. red pepper flakes, 2 dill sprigs and 1-2 garlic cloves.  Be sure to leave just over 1/2 inch headspace.
  • Combine vinegar, water and canning salt and bring to a boil on the stove to make a hot brine.  Pour the hot brine over the beans in jars, leaving 1/2 inch headspace.
  • Seal the jars with new canning lids, tighten on bands, and process in a water bath canner for 10 minutes adjusting for altitude.
  • Remove the jars from the canner and allow to stand at room temperature for a few hours until they've "popped" and completely sealed.  Store any unsealed jars in the fridge and use immediately.
  • For sealed jars, remove the canning bands and store in the pantry at room temperature.

Notes

This recipe is from Ashley Adamant at Creative Canning.

Eggplant Parmesan

Photo of cooked eggplant from Wikipedia

Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese. With a few basic ingredients and straightforward steps, you can create a delicious and satisfying meal that is both hearty and flavorful. The layers of breaded and fried eggplant slices, smothered in tomato sauce and melted cheese, create a harmonious combination of textures and tastes. Whether served as a main course or as a delightful side, Eggplant Parmesan offers a comforting and indulgent experience that will delight your taste buds. Embrace the simplicity of making this Italian favorite and savor the deliciousness with each bite.

Photo of cooked eggplant from Wikipedia

Eggplant Parmagiana

Nico Pallota from The Plant-Based School
Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Tomato Sauce

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 4 cups tomato passata
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Oven-Roasted Eggplant

  • 4 lb eggplant (about 4 medium eggplants)
  • 1/4 cup extra-virgin olive oil
  • 3/4 tsp salt

Other Ingredients

  • 1.5 cups (5 oz) parmigiano reggiano (finely grated)
  • 2.5 cups (10 oz) mozzarella (grated or chopped)
  • 1.5 cups basil leaves

Instructions
 

Make Tomato Sauce

  • In a large pan with low edges, gently fry the finely chopped onion in oil for 3 minutes. Add finely chopped garlic and fry for one more minute.
  • Add tomato passata, salt, and pepper, and simmer on medium to low heat for 30 minutes, stirring occasionally. In the meantime, bake the eggplants.

Bake The Eggplants

  • Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.
  • Wash and dry the eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
  • Arrange eggplant slices on the baking trays on a single layer without overlapping. Brush with olive oil and sprinkle with salt.
  • Bake at 430°F or 220°C for about 25 to 30 minutes, until the eggplant slices are slightly golden brown on top.

Assemble The Parmigiana

  • We make a parmigiana with four layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.
  • Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).
  • Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
  • Cover with a ladleful of tomato sauce and spread it with a spoon.
  • Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
  • Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
  • Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
  • Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.

Bake The Parmigiana

  • Bake the eggplant parmigiana in a preheated oven at 350°F or 180°C for 30 minutes until the tomato is bubbling and the cheese melts.
  • Let cool down for 15 minutes. Then garnish with fresh basil leaves and cut into eight portions with a sharp knife. Serve with a simple side salad.

Notes

TIPS
  1. Do not add water to the tomato sauce. The tomato sauce should be quite dense by the end and not watery at all.
  2. Don't cut eggplant slices too thick; the parmigiana won't be as yummy.
  3. You can bake the three trays of eggplant slices simultaneously, but you have to switch them around as they cook. Using the fan-assisted function of the oven helps distribute the heat when the oven is crowded.
  4. All slices must get golden brown on top. The eggplant is tastier this way, and less watery, making a creamier and richer parmigiana.
  5. It's important to let the parmigiana cool down 15 to 30 minutes before serving it.
This recipe is courtesy of Nico Pallotta from The Plant-Based School.

Air Fryer Snap Peas

Photo of snap peas from Karolina Grabowska from Pexels

Air fryer snap peas are a quick and delicious snack or side dish that highlights the natural sweetness and crispness of snap peas. With just a drizzle of oil and a sprinkle of seasoning, you can achieve perfectly cooked and crunchy snap peas in no time. The air fryer method locks in the vibrant green color and enhances the natural flavors of the peas. Whether enjoyed as a healthier alternative to traditional fried snacks or as a flavorful addition to your meals, air fryer snap peas offer a delightful way to enjoy this nutritious vegetable with minimal effort. Embrace the simplicity of using the air fryer and savor the delightful crunch of these tasty snap peas.

Photo of snap peas from Karolina Grabowska from Pexels

Air Fryer Snap Peas

Becky from Air Frying Foodie
Air fryer snap peas are a quick and delicious snack or side dish that highlights the natural sweetness and crispness of snap peas.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Snack
Servings 4 servings

Ingredients
  

  • 2 cups snap peas (fresh)
  • 1 Tbsp sesame oil
  • 1 tsp minced garlic
  • 1/2 tsp kosher salt

Instructions
 

  • Rinse snap peas under cool water and pat them dry completely with paper towels. Trim ends and then place snap peas in a medium-sized bowl. 
  • Measure and pour sesame oil, garlic, and salt over snap peas. Toss peas in bowl with oil mixture until they are fully coated. 
  • Transfer peas to the air fryer basket, spreading them out in a single layer so they don’t overlap and can cook evenly.
  • Air Fry at 380 degrees F for 6-8 minutes. Serve when finished cooking.

Notes

Optional Flavors: Adding extra seasonings can really change up this side dish. For extra flavors, add a pinch of black pepper, chili powder, a tablespoon soy sauce, red pepper flakes, Cajun seasoning, lemon juice, garlic powder, blackening seasoning or parmesan cheese.
Optional Toppings: You can top these peas with pickled onions, crumbled bacon bits, diced peppers, scallions, chop walnuts, pumpkin seeds or almonds into pieces. Black or toasted sesame seeds will also add extra crunch.
Optional Favorite Dipping Sauce: Any favorite dipping sauce such as teriyaki sauce, Greek yogurt with a bit of spice, garlic hummus, mustard sauce or hot chili sauce, are all perfect for dipping.
Cooking Tips: These are super tasty at room temperature, warm or hot. To ensure they are super crispy spritz basket with olive oil spray prior to cooking.
Substitutions: If you do not have sesame oil use a tablespoon olive oil.

Sautéed Broccoli Rabe with Garlic and Crushed Red Pepper

Photo of harvested mini broccoli

Sauteed broccoli rabe with garlic and crushed red pepper is a flavorful and satisfying dish that combines the bitterness of broccoli rabe with the aromatic kick of garlic and the gentle heat of crushed red pepper. With just a few ingredients and minimal cooking time, you can create a vibrant and nutritious side dish that is both simple and delicious. The tender-crisp broccoli rabe pairs perfectly with the bold flavors of garlic and crushed red pepper, creating a delightful balance of taste sensations. Whether served as a standalone side or as a flavorful accompaniment to a main course, sauteed broccoli rabe is a versatile and delightful addition to your culinary repertoire.

Photo of harvested mini broccoli

Sautéed Broccoli Rabe with Garlic and Crushed Red Pepper

Jessie from The Life Jolie
The tender-crisp broccoli rabe pairs perfectly with the bold flavors of garlic and crushed red pepper, creating a delightful balance of taste sensations.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2-3 bunches brocoli raab (cleaned and trimmed of stalks)
  • 3-4 cloves garlic (or garlic powder or both)
  • olive oil
  • crushed red pepper
  • salt

Instructions
 

  • Heat the oil in your pan over medium-high heat.
  • Add the garlic and some crushed red pepper and saute for a few minutes until the garlic is golden (keep an eye on it because burned garlic ruins the dish).
  • Add the broccoli rabe to the pan along with some salt and garlic powder and a couple spoonfuls of water.
  • Stir periodically until the broccoli rabe cooks down, around 10 minutes.
  • Once it's cooked down a bit taste it and added additional salt and crushed red pepper as needed.

Notes

Variation: You can also boil the broccoli rabe for a couple minutes before adding it to the pan. If you do this, you'll scoop it directly from the pot into the pan so that some of the water comes with it- if you do it this way, you won't need to add any additional water. But make sure you're extra careful when you add the broccoli rabe because if the oil is super hot and you add the soaked broccoli rabe it will cause the oil to splash up. So take the pan off the heat for a couple minutes before you add it.
This recipe is courtesy of Jessie from The Life Jolie.

Butternut Squash, Kale & Gnocchi Skillet

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi. With just a few ingredients and simple steps, you can create a satisfying one-skillet meal that is both nourishing and delicious. The tender butternut squash, wilted kale, and perfectly cooked gnocchi blend harmoniously, offering a balance of flavors and textures. Whether served as a comforting weeknight dinner or a crowd-pleasing side dish, this skillet dish is a delightful way to enjoy the flavors of the season. Embrace the ease of preparation and relish in the delectable combination of ingredients with each comforting bite.

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

Butternut Squash, Sausage, and Kale Gnocchi Skillet

Danae
This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi
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Course Main Course
Servings 4 servings

Ingredients
  

  • 2 links Italian turkey sausage (casings removed)
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion (diced)
  • 3 cups butternut squash (peeled and cubed into 1/2" cubes)
  • 1 clove garlic (grated or minced)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes (optional)
  • 16 oz gnocchi
  • 4 cups chopped kale (can substitute spinach)
  • 1.25 cups low-sodium chicken broth
  • 1/2 cup part-skim mozzarella cheese (shredded)

Instructions
 

  • Over medium-high heat, spray a skillet with cooking oil or drizzle in about a teaspoon. Squeeze the sausage out of the casing and into the skillet. Use a potato masher or wooden spoon to crumble the sausage. Once the sausage is cooked through remove it from the skillet and onto a plate lined with paper towels to soak up any excess grease.
  • Add a tablespoon olive oil to the skillet along with the diced onion and cubed butternut squash. Season with salt and pepper. Cook the vegetables over medium heat stirring frequently.
  • When the squash is tender, approximately 8-10 minutes, add garlic, rosemary, nutmeg, and red pepper flakes. Cook another minute and then pour in the chicken broth. Scrape up any of the brown bits from the bottom of the skillet then stir in the gnocchi and kale.
  • Cover the skillet with a lid and simmer over medium-low heat until the gnocchi is tender, about 5 minutes. Remove the lid and stir in the sausage. Taste for seasoning. Sprinkle the mozzarella over the top of everything and cover with the lid again. Cook for a couple more minutes or until the cheese is melted. Serve immediately.

Notes

This recipe is courtesy of Danae at Recipe Runner.

Zucchini Pancakes

Photo of vegetable pancake

Zucchini pancakes are a delightful and versatile dish that showcases the natural goodness of zucchini in a flavorful way. With a handful of ingredients and simple preparation, you can create a crispy and savory pancake that is both satisfying and nutritious. The grated zucchini adds a subtle sweetness and a pleasant texture to the pancakes. Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals. Embrace the ease of making these delicious pancakes and savor their wholesome flavor with each delectable bite.

Photo of vegetable pancake

Zucchini Pancakes Recipe

Carolyn Cope
Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals.
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Active Time 20 minutes
Total Time 50 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 tsp salt
  • 2 large eggs
  • 1 clove garlic (finely minced)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/4 tsp fresh thyme or oregano (minced)
  • 1/4 tsp lemon zest
  • 1/8 tsp freshly ground black pepper
  • 6 Tbsp flour
  • 1 tsp baking powder
  • 2 Tbsp olive oil

Instructions
 

  • Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
  • In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
  • Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Notes

This recipe is courtesy of Carolyn Cope at Serious Eats.

Tzatziki Sauce

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki sauce is a refreshing and versatile condiment that adds a burst of flavor to a variety of dishes. With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly. The combination of creamy Greek yogurt, fresh cucumber, garlic, and dill creates a harmonious blend of flavors that is both cooling and refreshing. Whether used as a dip for pita bread, a sauce for grilled meats, or a dressing for salads, tzatziki sauce adds a delightful zing to your culinary creations. Experience the joy of making this flavorful sauce at home and elevate your dishes with its irresistible taste.

Photo of tzatziki from Shameel Mukkath from pexels

Tzatziki Sauce

Love and Lemons
With just a few simple ingredients, you can create a creamy and tangy sauce that complements Mediterranean flavors perfectly.
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Prep Time 5 minutes
Course Ingredient
Servings 4 people

Ingredients
  

  • 1/2 cup cucumber (finely grated)
  • 1 cup whole milk Greek yogurt
  • 1 Tbsp lemon juice
  • 1/2 Tbsp extra-virgin olive oil
  • 1 clove garlic (grated)
  • 1/4 tsp sea salt
  • 1 Tbsp fresh dill (chopped)
  • 1 Tbsp fresh mint (chopped, optional)

Instructions
 

  • Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using.
  • Chill until ready to use.

Notes

This recipe is courtesy of Love and Lemons.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.