Today was hot though! When we got home, the LAST thing I wanted to do was cook over the stove. Enter: Fireworks Slaw! :)
A fabulous crunchy salad of sugar snap peas and cabbage, tossed in an almond butter and ginger sauce. Super tasty — Cold and crunchy!
what a plate!
Here’s what you need!
1/2 head of cauliflower, sliced thin
1/3 cup almond butter (I used homemade)
gluten free, vegan and Body Ecology Diet friendly!
Super Super Simple: Prep all your veggies and put them in a big bowl. Combine your sauce ingredients and add enough water until you get a liquid dressing consistency. Toss your veggies and the cilantro with the sauce and enjoy! It can be eaten right away or refrigerated!
With this super salad, I served buckwheat chips!
¼ cup buckwheat, cooked in ½ cup veg stock
Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!
This meal really hit the spot! It was cold, crunchy, and refreshing! The flavors were phenomenal with the slightly sweet and spicy almond-ginger dressing! The veggies had a glorious crunch factor too!
red, orange, green and purple!
And the colors were outstanding! The orange carrots, green snap peas, and red peppers jumped off of the purple cabbage! It was a delight for the eyes — as well as the taste buds!
Finally, the chips were wonderful! I enjoyed scooping up the slaw with them — simply delightful!
Don’t the colors look like fireworks? :)
exploding with colors!
Do you decorate your house for the Fourth of July?