I received a new cookbook recently and it’s a VEGAN cookbook. How about that? I’m definitely not vegan, but I am majorly impressed with this cookbook (I entered a cookbook swap sponsored by the gals that run No Chefs Allowed; give a cookbook you love to a stranger and receive a cookbook from a stranger). My new cookbook is written by one of the gurus of Vegan cooking, Isa Moskowitz and is titled Isa Does It.
It is full of extremely creative dishes — I am getting tons of inspiration for new vegetable centered sides and main courses. Even if you are a meat and cheese eater (which I am!), you can easily add those non vegan items to any of these recipes. I hope this doesn’t make me a cheater to use this vegan cookbook to make meals that aren’t actually vegan! I have so many pages marked in this cookbook already. This Dragon Noodle Salad jumped out to me the other day. The other night, my husband and I were anticipating all of the beef and heavy sides we consume over the next few days of Christmas and we decided this would be a good light meal to eat in preparation of the meat fest to come! I am posting it today, on Christmas Eve, to give you a great option for later this week when you want to cook and eat something super flavorful and something that won’t make you feel like plopping on the couch afterward. If it looks good to you, keep it handy for the spring and summer as a cold salad to take to the pool or to a picnic. Now, time to go prepare my beef tenderloin for Christmas Eve dinner tonight….unfortunately Isa can’t help me on this one. Happy Holidays everyone!
Dragon Noodle Salad (Serves 4)
8 ounces pad thai rice noodles (use brown rice noodles if you can find them)
1 cup thinly sliced radishes
1 cup thinly sliced cucumbers
1 cup thinly sliced or shredded carrots
1 batch Peanut Dragon Dressing (recipe below)
Options: Serve overtop fresh crisp lettuce greens, garnish with toasted sesame seeds and/or fresh cilantro, or top with a grilled lean meat.
Peanut Dragon Dressing:
1/2 cup smooth peanut butter
2 cloves garlic, peeled
1/3 cup water
3 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp sriracha (or sub other hot sauce)
1 Tbsp agave nectar (or sub honey)
1 tsp toasted sesame oil
1/2 tsp salt, or as needed
Prepare dressing by placing all ingredients in a blender or food processor and blend until very smooth. Keep tightly sealed and refrigerated (will keep for up to 5 days). Prepare the noodles according to package directions (be careful not to overcook them). Immediately drain and run cold water over them until cool. In large bowl, toss the noodles, radishes, cucumbers, carrots with most of the dressing reserving some for drizzling on top.
Garnish with sesame seeds and cilantro. Serve on it’s own as a cold salad over lettuce or make it a meal with some grilled lean meat.
Adapted slightly from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week.