Day Two: Pad Thai Salad

Every time we’re in Waterloo, Ontario, we dine at an unassuming little place called Marbles at least two or three times over the course of the week. The food is particularly schmecky, but the coolest thing about Marbles is that they have EXCELLENT (and surprising!) vegetarian and raw items on the menu, one of which is a delicious raw Pad Thai.

With Marbles’ Pad Thai dish in mind, I set about finding a similar recipe and came across this one in one of Isa Chandra Moskowitz’s cookbooks. I was particularly pleased with the recipe because I was able to make it almost entirely from the deck-garden bounty! I did make a few adjustments—a couple because I was substituting with what I simply had on hand, and the other because I’m an idiot who misread the instructions.

Oh, and I cut the recipe below in half, and even so, it was plenty for two people.

Pad Thai Salad

Ingredients

Salad

  • 8 cups chopped romaine lettuce (from the garden!)
  • 4 cups sprouts (you’re supposed to use bean sprouts, but I used my own home-grown mix of clover and alfalfa sprouts)
  • 1 small red onion, sliced thinly (okay, I used a white one)
  • 1 medium-size carrot, peeled and grated (from the garden!)
  • 1/4 cup roasted peanuts (Johnny left a gigantic Costco can of these last summer)
  • 1/2 cup lightly packed fresh cilantro (from the garden!)

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Dressing

  • 1/4 cup roasted peanuts
  • 2 tablespoons chopped shallot (I used onion)
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup water
  • 2 tablespoons agave nectar (I used maple syrup tapped by my sister-in-law, Doran!)
  • 2 tablespoons soy sauce
  • 1 tsp. Sriracha, or more if you like it hot (I used Sambal Oelek because I’m an idiot and didn’t read the recipe carefully….oh, and I used a tablespoon because I do like it hot!)

Directions

In a large mixing bowl. toss together the lettuce, sprouts, red onion, and carrot. Add the dressing and toss to coat. Garnish with the roasted peanuts and cilantro, and serve with lime wedges.

To prepare dressing

Pulse 2 tablespoons of the peanuts and all of the shallots in the food processor to chop them up. Add the lime juice, water, agave, soy sauce, and Sriracha,and blend until smooth. Add the remaining 2 tablespoons of peanuts and pulse for a bit.

Okay, that business above is just too damn precious and complicated, so, as is my (lazy) wont, I just threw all the ingredients into my magic bullet and ground the heck out of them.  The result is really good–I’d use this dressing on a regular salad, and maybe even on steamed vegetables over brown rice. Mind you, though the sambal oelek is very nice, I’ll use sriracha next time because I’ll read the freakin’ recipe more carefully.

The dressing is fairly thin, and you won’t use the full amount, so keep the left-over dressing in a sealed container in the fridge for a few days.

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We had this great salad with left-over vegan shepherd’s pie from yesterday’s vegan dinner. Delish!

Oh, and the best thing was that we were both a bit famished because we had an awesome paddle along the coast of the island in our new kayak!

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