Recipes

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Cold & Crunchy Thai Noodle Salad

karenwpullen Main Dishes, Pasta, Recipes, Salads, Sauces and dressings
Cold & Crunchy Thai Noodle Salad

This salad has it all–lots of POW from the Thai flavors, noodles (my favorite food group), peanut crunch, and a slightly spicy sauce.

There’s not a lot of cooking – just the noodles. I buy edamame already cooked. Packaged slaw and pre-cut matchstick carrots also reduce chopping time.

It’s a great dish for meal prep – think lunch for a week! Also makes a great potluck dish.

Prep Time15 minutes
Cook Time5 minutes
Print Recipe

Cold & Crunchy Thai Noodle Salad

All the flavors. Plus noodles. This is one of my favorite dishes.
Course: Main Course, Pasta, Salad, Sauces and dressings
Cuisine: Thai
Keyword: lunch, meal prep
Servings: 0

Equipment

  • 1 immersion blender optional

Ingredients

Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 Tbs rice wine vinegar
  • 2 Tbs sesame oil
  • 1 1/2 tsp grated ginger
  • 1 tsp Sriracha or more
  • 2 Tbs maple syrup
  • 2-4 Tbs warm water *optional

Noodle Salad

  • 8 ounces noodles thin spaghetti, lo mein, pad thai style or soba noodles
  • 1 bell pepper red or orange, julienne cut
  • 1/2 cup carrots matchstick
  • 1 Persian cucumber julienne cut
  • 1 16-oz bag coleslaw
  • 3 green onions chopped
  • 1/2 cup peanuts chopped
  • 1/3 cup cilantro about half a bunch, chopped
  • 1 tablespoon sesame seeds toasted
  • 1 1/2 cups edamame cooked. About 8 oz.

Instructions

Noodle Salad

  • Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for a few minutes.
  • If the edamame aren't cooked, cook them per package directions. Drain and rinse under cold water.
  • In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add 3/4 cup of the peanut sauce and toss to coat the noodles and vegetables.
  • Add the peanuts, cilantro, and sesame seeds. Toss again.
  • Cover and chill in the fridge for one hour. Right before serving, toss and add additional peanut sauce if needed. (If you can't wait to eat it, that's OK too!)

Peanut Sauce

  • Put all of the ingredients, except the water, into a bowl and blend. If the mixture needs to be thinned, add 2-4 tablespoons of warm water.
  • The sauce can also be whisked until smooth.

Chocolate-Pistachio Banana Sushi

karenwpullen Desserts, Snacks, Dips, and Smoothies
Chocolate-Pistachio Banana Sushi

This is easy, and a fun thing to make with children. Slice it up and keep it in the freezer, the perfect treat.

Prep Time15 minutes
Print Recipe

CHOCOLATE-PISTACHIO BANANA SUSHI

The name says it all! It's a fun recipe to make with kids, and a treat to have in the freezer.
Course: Dessert, Snack
Servings: 4

Ingredients

  • 2 bananas
  • 3 Tbs pistachios
  • 1/2 cup vegan chocolate pieces 70% dark
  • 1/2 cup plant milk

Instructions

  • Heat the milk to boiling; remove from heat.
  • Pour the hot milk over the chocolate and let sit for a few minutes while the chocolate melts.
  • Meanwhile, prepare the pistachio garnish. Chop the pistachios into small pieces or add the pistachios to a coffee grinder and grind them to a fine powder. Set aside.
  • Whisk the chocolate-milk mixture until smooth.
  • Peel the banana and place it on a serving plate covered with parchment paper.
  • Slowly pour the melted chocolate over the banana, making sure it is completely covered on the top and both sides.
  • Sprinkle the chopped pistachios over the top of the banana.
  • Place your serving dish in the freezer for 30 minutes to harden the chocolate, then remove, slice, and serve.

Notes

This recipe makes extra chocolate sauce. It’s great to add to a bowl of ice cream (plant-based of course), or to dip strawberries in, or spread on graham crackers. It can be frozen.

Potato Salad with Silken Tofu Mayo

karenwpullen Salads, Side Dishes
Potato Salad with Silken Tofu Mayo

I love potato salad. This version is improved with a lot of crunchy colorful vegetables. The mayo dressing is made from silken tofu so it’s no-oil and low-calorie.

Prep Time15 minutes
Cook Time15 minutes
Print Recipe

“Improved” Potato Salad with Silken Tofu Vegan Mayo

Add some crunchy vegs to a family favorite.
Course: Salad, Side Dish
Servings: 8

Equipment

  • blender

Ingredients

Salad Ingredients

  • 2 1/2 pounds potatoes Yukon Gold or small red
  • 1/2 cup red bell pepper chopped
  • 1/2 cup carrot diced
  • 3 stalks celery chopped
  • 1/2 red onion chopped small
  • 2 medium dill pickles chopped
  • 1/2 cup green olives chopped
  • 1 Tbs dried parsley or 2 Tbs fresh
  • 1 Tbs dried dill or 2 Tbs fresh
  • 1/2 tsp paprika to garnish

Vegan Mayo

  • 16 oz silken tofu
  • 1/2 Tbs apple cider vinegar
  • 2 Tbs lemon juice
  • 1/2 tsp salt
  • 1 1/2 tsp mustard
  • 1 tsp maple syrup
  • 1 pinch kala namak salt optional

Instructions

  • Place the potatoes into salted water and bring to a boil. Whole potatoes: cook 10 – 15 minutes. In bite-size pieces: cook 6 – 9 minutes. They are done when a fork pierces them easily. Drain and cool.
  • Put all the mayo ingredients into a blender and blend until creamy-smooth. The optional kala namak salt (black salt) adds an eggy flavor. Refrigerate. Makes about two cups.
  • Prep the vegetables. Mix them with the potatoes and one cup of mayo.
  • Sprinkle the finished salad with paprika, if desired. Refrigerate.

Notes

Other vegetables could substitute, like radishes, zucchini, beets.
The remaining mayo should be refrigerated and will keep for about a week. You can mix it with other herbs and spices for a unique salad dressing.