One of the great things about summer is gardening and incredible salads like this Thai Garden Salad. When my husband and I lived in GA, I managed a small learning garden for children and I absolutely loved it. Working in the sun, feeling the soil between my fingers, and nurturing food that would feed the bellies of the children who worked in the garden and also my own was one of the most rewarding jobs I’ve ever had.
When we moved to VT, I didn’t do much gardening. I worked on a small farm for a few months pulling weeds, but that was more overwhelming than anything. And then I had a small plot at the Randolph Community Garden the summer that I was pregnant, but I’ve never had a plot to call my own. Until this year. My husband and I bought a house in December and I’ve been overjoyed to plant my very own garden in my very own yard this year. So, salad it is!
This salad is inspired by my garden and your version of this salad should be inspired by your garden. The important part is using lots of herbs, a wide variety of greens, your favorite salad toppings, sprouts (if you have ’em – I grow my own using this simple sprouter), and the following two quick recipes for tofu and an amazing Peanut-Lime Salad Dressing.
Now you’re thinking, “oh geez, she wants me to eat tofu.” Here’s the deal with tofu – it’s awesome. People complain that it doesn’t taste like anything and I have to say that I agree, but that’s why it’s awesome – you can make it taste however you’d like! The possibilities are endless! The following recipe is one that I use for folks who don’t like tofu – they like THIS tofu. I’m telling you, give it a go and you won’t be disappointed!
Salad
(what just so happened to be ready to pick from the garden and other ingredients that were in the fridge)
- Spinach
- Green leaf lettuce
- Red Russian kale
- Rainbow chard
- Garlic chives
- LOTS of fresh herbs, which included cilantro, basil, dill, parsley, chives and garlic chives. Seriously, add a ton. Consider these a main ingredient.
- Homegrown sprouts
- Tomatoes
- Yellow pepper
- 10 - 12 oz. creamy natural peanut butter (I just eyeball this - use almost a whole jar, but not quite)
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup rice vinegar
- 1/8 cup tamari (wheat-free if you're gluten intolerant)
- 2 garlic cloves
- 1 - 2 inch piece of ginger, peeled
- 1 tsp honey
- 1 lime, juice from
- 1/2 tsp sea salt
- Place all ingredients in a blender and blend to a smooth consistency.
- This makes enough dressing for 2 or 3 salads, but don’t go light on the dressing. Most dressings use oil for the base, but this one uses water, so use a little more than you might normally use. I should also note that this is a dressing, not a sauce. A traditional peanut sauce would need less vinegar and more peanut butter for a more intense peanut flavor.
- Store in the fridge for up to 2 weeks.
- 14 oz. block of extra firm organic, non-GMO tofu
- 1/3 cup nutritional yeast
- 2 tbsp coconut oil
- 1 tbsp tamari (wheat-free if you're gluten intolerant)
- Drain the tofu, but then press it firmly between two towels in order to remove any excess water. I like to fold it between a clean kitchen towel and place it on the counter with a heavy object on top such as a pan filled with water. This helps to press out any excess liquid, which is key to making good tofu. The longer you allow it to drain, the better, but do a minimum of 10 minutes.
- Dice tofu into 1/2″ cubes and toss with the nutritional yeast till evenly coated.
- Plan 2 Tbsp coconut oil into a hot pan over medium-low heat. Add the tofu and saute till all of the water has evaporated from the tofu and the tofu begins to brown in the pan, usually 10-15 minutes. If it starts to stick quick a bit, then it’s done.
- While the pan is still hot, evenly pour the tamari onto the tofu and stir.
- Remove from heat and allow to cool for 5 or 10 minutes before adding to salad and tossing with dressing.
- This can stand alone as a dish rather than be added to the salad.
Leave a Reply