Cold Noodle Salad with Spicy Peanut Sauce
Roasted Niçoise Salad with Cashew Goddess Dressing
Mixed Greens and Green Papaya with Thai Peanut Dressing
Waldorf Salad with Walnut Butter Dressing
Crunchy Coleslaw with Creamy Cashew Dressing
Tropical Fruit Salad with Macadamia Rum Dressing
Roasted Sweet Potato Salad with Almond Butter
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
The hint of sesame oil complements the flavor of the peanut butter in this satisfying salad that makes a great make-ahead meal. Linguine noodles are used because they are sturdy and easy to find, but if you prefer, substitute Asian noodles. If you want to bulk up the protein, add 8 ounces of baked diced tofu. To make this gluten-free, use rice noodles or other gluten-free noodles. For soy-free, replace the tamari with coconut aminos.
GLUTEN-FREE OPTION
SOY-FREE OPTION
SERVES 6
1⁄2 cup peanut butter
4 teaspoons wheat-free tamari
2 tablespoons rice vinegar
1⁄4 teaspoon cayenne, or to taste
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1⁄2 cup water
8 ounces linguine or rice noodles
1 tablespoon toasted sesame oil
1 large carrot, shredded
1 red bell pepper, cut into matchstick julienne strips
3 scallions, thinly sliced
1⁄4 cup roasted peanuts or cashews
In a medium bowl, combine the peanut butter, tamari, vinegar, cayenne, garlic, and ginger, stirring to blend well. Add the water (up to 1⁄2 cup) to make a thick sauce. Set aside.
Cook the noodles in a large pot of boiling water according to package directions. Drain and rinse under cold water and transfer to a large bowl. Toss with the sesame oil to coat.
Add the carrot, bell pepper, and scallions to the bowl with the noodles. Add the reserved peanut sauce to coat, tossing gently to combine. Refrigerate for 30 minutes before serving. Garnish with peanuts just before serving.
ROASTED NIÇOISE SALAD WITH CASHEW GODDESS DRESSING
Roasting the potatoes and green beans adds a new layer of flavor to this hearty salad. A creamy cashew dressing provides a rich finish. To make this soy-free, use coconut aminos instead of tamari.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4
1 pound small new potatoes, halved or cut into 1⁄2-inch pieces
8 ounces green beans, steamed
11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup cherry or grape tomatoes, halved lengthwise
1⁄3 cup cashews
2 scallions, chopped
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1⁄2 cup plain unsweetened almond milk
2 tablespoons tahini
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon wheat-free tamari
1⁄2 teaspoon salt
1⁄3 cup kalamata olives, pitted and halved
Torn butter lettuce leaves, to serve
Preheat the oven to 425°F. Arrange the potatoes on a lightly oiled baking pan and spray with a little cooking spray. Season to taste with salt and pepper and roast until just softened and lightly browned, turning once, about 25 minutes. Add the steamed green beans, chickpeas, and tomatoes. Season with salt and pepper, and spray with a little cooking spray. Return to the oven for 15 minutes.
While the vegetables are roasting, make the dressing. Grind the cashews in a high-speed blender. If you don’t have a high-speed blender, you can use a food processor but the dressing won’t be as smooth. Add the scallions, garlic, and parsley. Pulse to mince. Add the almond milk, tahini, vinegar, lemon juice, tamari, and salt to taste; process until smooth. Set aside.
When the vegetables are roasted, remove from the oven and allow to cool to room temperature.
To serve, arrange the lettuce leaves onto four serving plates. Arrange the vegetables on top and drizzle each salad with some of the dressing. Serve immediately.
MIXED GREENS AND GREEN PAPAYA WITH THAI PEANUT DRESSING
This refreshing Thai-inspired salad is spicy, sweet, and crunchy. Green papayas are available in Asian markets. The easiest way to shred them is with a mandoline or other slicer, like the Benriner. To make this soy-free, replace the tamari with coconut aminos.
GLUTEN FREE
SOY-FREE OPTION
SERVES 4
2 tablespoons peanut butter
1 large clove garlic, finely minced
1 teaspoon minced fresh ginger
1⁄2 teaspoon red pepper flakes
1 tablespoon natural sugar
1⁄4 cup fresh lime juice
2 tablespoons wheat-free tamari
1 green papaya, peeled, halved lengthwise, and seeded
1 small carrot
4 cups mixed baby greens
1⁄3 cup chopped roasted peanuts
In a small bowl, combine the peanut butter, garlic, ginger, red pepper flakes, and sugar. Blend in the lime juice and tamari, and set aside.
Shred the papaya using a mandoline. If you don’t have a mandoline-type slicer, use a box grater, food processor with a shredding disk, or a sharp knife. Place the shredded papaya in a large bowl. Shred the carrot in the same way, place in a separate bowl, and set aside.
Pour about one-third of the reserved dressing over the papaya and toss to combine. Set aside.
Toss the greens with the remaining dressing and arrange on 4 salad plates. Top each salad with a portion of the reserved papaya, and sprinkle each with the chopped peanuts and reserved carrots.
WALDORF SALAD WITH WALNUT BUTTER DRESSING
This decidedly nontraditional Waldorf salad features walnut butter and dried cranberries, along with the traditional apples and celery. It makes an especially pretty addition to a holiday dinner table. I like to use sweet Fuji or Gala apples with the peels left on for color and crunch. Be sure to wash the apples really well, especially if they’re not organic.
GLUTEN FREE
SERVES 4
4 red-skinned apples, cored
1 tablespoon fresh lemon juice
1 cup finely minced celery
1⁄2 cup toasted walnuts pieces
1⁄2 cup red or green seedless grapes, halved
1⁄3 cup dried sweetened cranberries
1 scallion, finely minced (optional)
1⁄3 cup vegan mayonnaise
1⁄4 cup walnut butter
1⁄4 teaspoon natural sugar
1⁄4 teaspoon salt
Cut the apples into 1⁄2-inch dice and place them in a large bowl. Add the lemon juice and toss to coat. Add the celery, half of the walnuts, grapes, cranberries, and scallion (if using), and set aside.
In a small bowl, combine the mayonnaise, walnut butter, sugar, and salt, stirring to blend. Add the sauce to the apple mixture and stir gently to combine. Taste to adjust the seasonings.
Sprinkle with the remaining walnuts and serve at once, or cover and refrigerate until ready to use. This salad is best if served on the same day it is made.
CRUNCHY COLESLAW WITH CREAMY CASHEW DRESSING
The addition of cilantro gives this slaw an exotic Southeast Asian flavor, which can be further amplified by replacing the lemon juice with lime juice and adding a dash of red-pepper flakes. For a more mainstream slaw, use the parsley instead of cilantro. Either way, the cashew butter adds a new and flavorful twist to the popular cabbage salad. The sauce may appear a bit thick at first, but it works out fine once you mix it into the slaw. Lea Jacobson tested this recipe and said it was one of the best coleslaws she’s ever eaten.
GLUTEN FREE
SERVES 4 TO 6
4 cups shredded green cabbage
1 large carrot, grated
2 tablespoons minced cilantro or parsley
1⁄4 cup cashew butter
1⁄4 cup vegan mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon natural sugar
Salt and ground black pepper
In a large bowl, combine the cabbage, carrot, and cilantro. Set aside.
In a small bowl, combine the cashew butter, mayonnaise, lemon juice, vinegar, sugar, and salt and pepper to taste. Stir until well blended.
Pour the dressing over the vegetables and toss gently to coat. Taste and adjust seasoning. Refrigerate, covered, until ready to serve.
CASHEW MAGIC
Cashews make a smooth butter that is ideal for using in sauces and desserts. When thinned with liquid, cashew butter turns into a cashew cream that can be used to make sauces for pasta, casseroles, desserts, and more.
TROPICAL FRUIT SALAD WITH MACADAMIA RUM DRESSING
The dried cranberries produce a vibrant color accent to this lush and sophisticated fruit salad—a far cry from the canned stuff we had as kids. The dressing is also delicious without the rum, so omit it, if you prefer.
GLUTEN FREE
SOY FREE
SERVES 6
2 tablespoons macadamia butter
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon dark rum
1⁄2 teaspoon natural sugar (optional)
2 cups fresh pineapple chunks
1 navel orange, peeled and cut into 1-inch chunks
1 mango, peeled, halved, and cut into 1-inch chunks
1 apple or ripe pear, cored and cut into 1-inch chunks
2 bananas, sliced
1⁄4 cup dried sweetened cranberries
1⁄4 cup roasted macadamia nuts, coarsely chopped
1 tablespoon chopped fresh mint
In a small bowl, combine the macadamia butter, orange juice, lime juice, rum, and sugar, if using, stirring to blend. Set aside.
In a large bowl, combine the pineapple, orange, mango, apple, and bananas. Add the reserved sauce, then sprinkle with the cranberries, macadamias, and mint.
NOTE: If you prefer, serve the fruit salad with the dressing on the side.
This hearty salad, with its rich pecan undertones, is also delicious served warm. For a lovely color accent, stir in some thawed frozen green peas.
GLUTEN FREE
SERVES 6
11⁄2 pounds small red-skinned potatoes, halved or quartered
1 small rib celery, minced
2 tablespoons grated onion
1⁄3 cup roasted pecan halves or pieces
1⁄2 cup vegan mayonnaise
2 to 3 tablespoons pecan butter
2 tablespoons minced parsley
Salt and ground black pepper
Steam the potatoes over boiling water, until tender but still firm, 15 to 20 minutes. Drain and place in a large bowl. Add the celery, onion, and pecans, and set aside.
In a small bowl, combine the mayonnaise, pecan butter, parsley, and salt and pepper to taste. Mix well and add to the potato mixture, stirring gently to combine. Serve right away, or cover and refrigerate until ready to serve.
BUY PIECES, NOT HALVES
To save money when shopping for pecans or walnuts for nut butter, buy “pieces,” not “halves”—they are less expensive.
Gado-Gado is an Indonesian main-dish salad composed of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. To make this soy-free, replace the tamari with coconut aminos.
GLUTEN FREE
SOY-FREE OPTION
SERVES 6
1 tablespoon neutral vegetable oil or 1⁄4 cup water
2 shallots, chopped
1 large clove garlic, chopped
1⁄2 cup peanut butter
11⁄2 tablespoons wheat-free tamari
11⁄2 tablespoons fresh lemon juice
1 teaspoon natural sugar
1⁄4 teaspoon cayenne
3⁄4 cup unsweetened coconut milk
2 cups green beans, cut into 1-inch lengths
1 cup small cauliflower florets
2 carrots, shredded
2 cups shredded cabbage
1 cup fresh bean sprouts
1⁄3 cup roasted peanuts
Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.
Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
Steam the green beans and cauliflower just until tender and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.
ROASTED SWEET POTATO SALAD WITH ALMOND BUTTER
This colorful dish is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
GLUTEN FREE
SOY FREE
SERVES 4
11⁄2 pounds sweet potatoes
1 tablespoon olive oil
1 cup frozen baby peas, thawed
2 scallions, minced
1⁄2 cup pineapple or orange juice
1⁄4 cup almond butter
Salt and ground black pepper
2 tablespoons toasted slivered almonds
Preheat the oven to 400°F. Peel the potatoes and cut them into 1⁄2-inch dice. Toss with the olive oil and spread on a baking sheet. Roast the potatoes until tender but still firm, about 30 minutes. Allow to cool, then place in a large bowl. Add the peas and scallions, and set aside.
In a small bowl, combine the juice, almond butter, and salt and pepper to taste. Blend well, then pour the dressing over the potato mixture, stirring gently to combine.
Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.
NUTS IN HISTORY
Almonds were among the earliest cultivated foods, probably before 3000 BC.