Here’s a fun salad (I love when the words “fun” and “salad” appear side by side!) to make with a spiral slicer. Cucumbers become practically calorie-free “noodles,” gently embellished with lime, agave, and sesame seeds. Read More→Print This Post
Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. Read More→Print This Post
When you have some leftover brown rice, this is a super way to make use of it and is a snap to make. With some vegan quesadillas or nachos, and a green vegetable, makes a fun everyday meal. Read More→Print This Post
I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. Served with plenty of rice, the salad (which always combines raw
and lightly cooked vegetables) made for a filling and memorable meal. Though easy to enough to make as an everyday meal, it’s also festive enough to serve to company or to make as a vegan potluck dish. Here’s my Americanized, but still very tasty, interpretation. Photo by Jillian of Bitchin’ Vegan Kitchen.
This luscious combination of potatoes, lentils, and tomatoes is an exotic change-of-pace from the standard varieties of potato salad. Read More→Print This Post