Crunchy Salad

Crunchy Salad

This salad isn't only crunchy - it gluten and dairy free.

I  recently had a request for a gluten and dairy free recipe. As most of you know by now, bread and cheese are two of my favourite things, but felt that I should expand my horizons and come up with a dish that would accommodate people that have allergies or aversions to these. So, with a few cookbooks in hand, I did some research and I came up with this fresh and simple dish that I haphazardly named “crunchy salad”.  Once you make it and try it out, you’ll understand why I’ve called it this. As always, this recipe is intended to be a guide for those of you at home. So take it and run with it! Who knows, yours may end up being a whole lot better than mine!

Crunchy Salad

  • 1 english cucumber; diced
  • 1 red pepper; julienned
  • 4 carrots; julienne
  • 1 pkg tofu; diced and fried
  • ½ bunch cilantro; roughly chopped
  • ½ C. basil; roughly chopped
  • 1 C. cashews or peanuts; roughly chopped (optional)
  • 4 scallions; julienne
  • 2 Tbsp toasted sesame seeds
  • ½ pineapple; large dice
  • 12 x 16/20 shrimp, sauteed (optional)

Mix all the ingredients together with vinaigrette.

Vinaigrette

  • ½ C. canola or grape seed oil
  • ¼ C. sesame oil
  • ½ C. tamari or soy sauce
  • 1 Tbsp white sugar
  • ½ inch ginger; peeled and minced
  • 2 cloves garlic; minced
  • ¼ C. chopped cilantro
  • 2 Tbsp fish sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp mirin
  • salt & pepper to taste
  • 2 Tbsp sambal olek (optional)

Whisk together all the ingredients and pour over the salad.

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One Response to “Crunchy Salad”

  1. The Culinary Chase Says:
    July 13th, 2010 at 2:04 pm

    Love all the colors and textures in this dish! Tofu is a favorite of mine. Cheers!

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