Cold Sesame Salad w/Sunshine Sauce.

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Can you even SEE the salad for all that beautiful avocado?  Man, what a photo hog.

COLD SESAME SALAD W/SUNSHINE SAUCE

(Sunshine Sauce is a Whole 30 recipe you can use instead of peanut sauce, but when I made it, I felt like it needed a little tweaking for my taste.)

Here’s what I did:

THE SUNSHINE SAUCE, PIXY STYLE

In a blender, drop in the following:

  • 1/3 cup sunflower seed butter (I think you can use any kind of nut butter except peanut butter, but this is really creamy)
  • 1/3 cup coconut milk (I used canned and it was really rich.  You could definitely use the LITE coconut milk version)
  • juice of 2 limes (They say 1 lime in the book ~ 1 is not enough for this citrus lover)
  • 1-2 tablespoons coconut aminos (or tamari)
  • Add some veggie broth if it’s too thick
  • 1 clove garlic
  • 1/2 teaspoon rice vinegar
  • 1-2 teaspoons toasted sesame seed oil
  • 1 inch fresh ginger
  • a handful of cilantro leaves and stems (give or take ~ depends on how much you like the stuff)
  • 1 tablespoon Sambal Oelek ~ Just making sure you know that they sell this everywhere.  Just go to your Asian food aisle and look for this bottle.

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I just don’t want you to live another day without this sauce.  Especially my sister ~ is my sister reading this?  Not sure, but seriously.  It slays dragons!

I think that’s the list.  Blend and pour into a large jar to use on ev.er.y.thing.

Like this easy Cold Sesame Salad, for instance!

THE COLD SESAME SALAD

  • Throw together your favorite vegetables and toss in some of the dressing to coat.

Here are the veggies I used this time:

  • a bag of shredded carrots
  • a bag of broccoli woccoli (or whatever that shredded broccoli cole slaw mix is)
  • a few large handfuls of bean sprouts (SO SO good for you)
  • as much toasted sesame seeds and black sesame seeds as you can possibly stand
  • chopped green onions
  • raw cashews
  • another handful of chopped cilantro
  • A bag of baby Bok Choy, chopped

I literally opened bags and threw stuff in.

This stores in the fridge for about 3 days.  We just ate the last bit for lunch, and I made it four days ago.  It was good, but a little grey-looking.  Just sayin’.

Optional additions!  SHRIMP, PINEAPPLE, WATER CHESTNUTS (are those on-plan?), BABY CORN (not on plan) ~ you get the idea.

 

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