Entrée, Gluten Free, Salad, Spring, Summer
I saw this recipe on pinterest recently and given I (ironically, it is a long list) had all of these ingredients, I could not stop thinking about it. I strayed really far from the original, but am happy with where I ended up. I could eat this all day long. I am aware it is not a truly authentic Thai list of ingredients, but it tastes delicious at the end so I’m not concerned. I don’t like rambling on to sell you a recipe so instead, here are a few podcasts I listened to this past week that I really enjoyed. Not sure how you listen to podcasts, I trust you can search for them.
Oprah Super Soul Conversations : Brene Brown and Shonda Rhimes
The Liturgists : Body Image
How I Built This : Howard Schultz/Starbucks and Gary Hirshberg/Stonyfield Yogurt
THAI-ISH CAULIFLOWER RICE SALAD
Recipe inspired by The Awesome Green
It is a long list of ingredients, and quite a bit of chopping, but worth the time. I add some grilled chicken or tofu, both of which I marinate in sriracha, sesame oil and a bit of tamari. Salmon would be AMAZING here. Any leftovers will keep for a few days, covered in the fridge.
- 1 bell pepper, small dice
- 1 jalapeno, seeded and diced
- 1/2 a red onion, small dice
- 2 Persian cucumbers, small dice
- 1/2 a small head of purple cabbage, finely shredded
- 1 mango (or 2 ataulfo mangos, preferable if you can find them), small dice
- 1 small bunch cilantro
- 1 small bunch mint
- 1 large lime
- sea salt and pepper
- nub of coconut oil
- 1 medium head of cauliflower, riced (about 1 1/2 cups prepared)
- 1/2 cup canned coconut milk
- 2 avocados, for garnish
- toasted cashews, for garnish
- 1/2 cup creamy, salted peanut butter
- 1/3 cup water
- 1/4 cup rice vinegar
- juice of two large limes
- 2 inch nub of ginger, grated
- 1 clove of garlic, grated
- dash of fish sauce, optional
- 1 Tbsp. honey or agave nectar
- 2 tsp. tamari or soy sauce
- sea salt and pepper
Put all the prepared produce in a large mixing bowl. Chop the cilantro and mint, add that too. Squeeze the lime over everything, add a pinch of salt and pepper and toss everything to mix. Set aside, room temperature or in the fridge.
Heat the coconut oil over medium heat in a large skillet. Add the riced cauliflower, pinch of salt and pepper and saute until it begins to soften. Add the coconut milk and saute another 2-3 minutes until softened. Set aside to cool down.
Which the cauliflower cools, make your sauce, In a bowl, combine the peanut butter, water, rice vinegar, juice of both limes, grated ginger, garlic, fish sauce if using, honey or agave and tamari. Add a pinch of salt and pepper and whisk everything together until smooth. Taste for seasoning, if you like some heat, add a dash of sriracha or cayenne. Add water or lime juice to thin if needed. Keep it mind it will firm up in the fridge.
Add the cooled cauliflower to the bowl of vegetables and toss everything together. Season with salt and pepper as needed. Serve the salad with the peanut sauce, avocado and toasted cashews on top.