Easy Sunday Listening & An Equally Easy Recipe
September 16, 2013 § 2 Comments
Most of my friends can attest to the fact that I listen to music [overly] loud in the car. But there’s just something about your favorite song playing on blast with the windows open, and sitting next to a friend who know all the words. When I moved to Copenhagen, I sold my big blue car for a little black bike – a two wheeler I now cannot live without.
But admittedly, no matter how great it is to zoom around corners with wind blown hair, cruising in my car with the music on will always, always, always top my list of life’s simplest joys. (That and a hot latte in autumn.)
And if I could have another ride around the block, one hand on the steering wheel: anything John Mayer (new album – he’s still got it!), Oh Land’s only Danish song, Marie Key, Amos Lee, Thomas Dybdahl, Jonsi, Sigur Ros, The Shins, Amy Winehouse, Adele….
Some oldies, but goodies mixed in with some new. I’d like to think I keep recipes around in the same way that I do my music – there are always a few that will repeatedly taste so good, just like the first time you made it. This recipe does just that: one to come back to year after year, that continues to please like a good song.
This is SO not your average sad desk salad. This is dressed up with the taste of Thailand. This has so much crunch, so much raw, so much fresh. And to make sure I give credit where credit is due, this recipe was created by Once Upon a Chef, who I am convinced is a food guru… This salad excited even my carnivorous boyfriend. (For the record though, this wouldn’t taste so bad with a side of beef. Don’t tell him I said that.)
Due to my love affair with cheese, I will never be a vegan. But sometimes I like to pretend to be that healthy. And when I eat this peanuty, healthy salad, I am more than proud and pleased to fill those green shoes.
thai crunch peanuty salad
(don’t be intimidated by this long list! it’s worth it. truuuust me.)
1/4 creamy peanut butter
2 tbs fresh lime juice (one lime)
3 tbs vegetable oil
1 tbs soy sauce
2 tbs honey
2 1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1 inch square fresh ginger, peeled and chopped
1 tsp salt
1/4 tsp crushed red pepper flakes
2 tablespoons fresh cilantro
4 cups chopped cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced in small bite size pieces
1 small cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 cup chopped fresh cilantro
How to Prepare:
Throw it all together! But really -
Combine all the ingredients (except for the cilantro) for the dressing in a blender. Process until smooth – not watery, but not thick. Chop the cilantro up finely and mix into your dressing. Store in the refrigerator until ready to serve.
For the salad, chop up all the vegetables, and combine in a large sized bowl. If serving immediately, toss in the dressing. If you want to take this salad for lunch the next day (you’ll want to), then make sure to keep your dressing separate until the next day, to avoid soggy salad.