As promised last Saturday, here’s the recipe for the salad I put together for my church picnic. This makes a bunch, so be prepared to share it, pare it down, or eat it all yourself. (I personally opt for the latter!)
ASIAN SALAD WITH PEANUT SAUCE
(Vegan, Oil-Free, Added Salt-free, Nutritarian)
2 good size broccoli crowns, pulled into florets (I cut off most of the stems for use in a broccoli slaw later)
2 red peppers, coarsely chopped
1 lb carrots, sliced
1/4 cup chopped green onion
1 16 oz bag frozen green garbanzo beans (or 2 cups canned or home-cooked regular garbanzos)
1 full recipe of Chef AJ’s peanut sauce (see link below)
Steam broccoli florets for 1.5 minutes. Drain and allow to cool a bit. Steam green garbanzos for 4 minutes. Drain and allow to cool. (Steaming is not necessary for canned or home-cooked garbanzos.)
Make the peanut sauce. Recipe, from Chef AJ’s book, Unprocessed, here: https://sites.google.com/site/hgkprintablerecipes/spicy-peanut-noodles-with-broccoli (The rice noodles in Chef AJ’s recipe work well with all of the other veggies above, too!)
Combine all of the veggies with the peanut sauce in a large bowl. (I usually have too much sauce so I save it and use later over steamed veggies.) Put into your desired container and refrigerate for at least a couple of hours. I let mine sit overnight so the flavors mingle really well.
I don’t know how many servings this makes, but it’s at least 10 regular serving sizes. If you’re using as a main dish, it’s at least 4-6 servings.