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Rainbow Salad

8.31.2018

 

   I don't define my "diet" with a label other than Eating Real Foods. Somedays I'll eat meat and other days I won't! I base my meals off trying to listen in on what my body needs. Taking into account my  activity level (aka the amount of exercise) I might need more meat that day. Or having a lazy day? Then I'll probably be eating plants all day!

 

 However,  I recently was working for some beautiful people in ATL and they had some request that challenged me to branch out into more vegan recipes. These people have not only become some fabulous friends of mine, but really inspired me to not judge a recipe by the label. Now my "plant eating days" are more than just heating up a veggie burger!

 

I really am glad to have received these request because it led me to this recipe! Which now has become a recurring recipe in my own home...Even my husband request it! 

 

 This is so flavorful, you won't be able to stop yourself from going back for more. I have declared it the Best Raw salad you'll Ever make. Taking the original recipe given to me as inspiration and then this  was created:

 

P.S. I highly recommend trying some MannaOrganics Nut butters, I have been obsessed lately!

 

Dressing Ingredients:

  • 4 Tablespoons Roasted Nut Butter + 2 Tablespoons Tahini (or just more nut-butter)

    • I recommend the mixed nut-butter from mana or a roasted almond or PB! 

  • 2 Tablespoons Chickpea miso paste

  • 1 Tablespoon Soy Sauce or Tamari

  • Juice of 1 lime + some zest

  • 1/2 teaspoon red pepper flakes *optional*

  • 1 teaspoon Sriracha 

  • 1 Tablespoon Apple Cider Vinegar

  • 1-2 Green Onion Chopped

  • 1 Clove garlic minced

  • 1 Tablespoon fresh ginger, peeled and minced

  • 1/4-1/2 cup water (this depends on thickness/brand of nut-butter you use) 

> Add it all together and BLEND!​

I recommend mixing this with a small food processor due to the fresh garlic and ginger but if you only have a whisk that will work. Just try and get a very fine chop with the ingredients. 

Makes roughly 1 cup of dressing. The volume will depend on how much water you use to thin it out. 

In the bowl:

Add a mix of shredded vegetables such as red cabbage, bell peppers, carrots. Then mix equal parts spiraled vegetables + rice noodles. You can spiral the veggies yourself (such as zucchini etc) or buy them pre-spiralized in the produce department of your grocery store. Feel free to try another neutral flavor noodle!

*If making this just for me I will use miracle noodles making this dish Lowering the Carbs!*

 

Top it off with fresh herbs like fresh basil, mint leaves. Or use a bit more green onion and a good shake of toasted sesame seeds. Another ideas is if you're familiar with the seasoning from Trader Joe's, Everything Bagel Seasoning, it's a great topper! 

 

If you have any leftover store it in an air tight container and get excited because overnight it marinates and tastes even better the next day! As all the veggies continue to soak up the dressing. 

 

You can use this dressing for other dishes too, if you try something new message me here! I love hearing from you!

 

 

  

To Learn More about the products I used in this recipe, check out the links I have attached above! 

-xo Charlotte Faith

 

 

 

As an amazon associate I only earn from qualifying purchases,

Clicking the link nor purchasing, cost you any thing extra!

You can trust, I try and find you guys the best prices online

 

 

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