It’s hot. I know this isn’t news but I’m putting it out there – it’s hot. Like, my-ankles-are-on-fire-when-I-walk-across-the-parking-lot hot. I’m a baby about the heat even though I grew up where average summer temps looked something like 112 for the high and 98 for the low. Now, it hits 100 and I’m worthless – way to go adaptation.
On Saturday, it’s supposed to be 106 in Richmond which means I plan on not leaving my house, not turning on the stove or oven, and will spend the day in the dark with the AC blasting. The only issue with that plan is that, well, I have to eat. I’m pretty sure granita and banana softserve do not exactly constitute a healthy, well-rounded diet (I mean, there is fruit and starch….).
When it’s hot out I often turn eating a salad eating machine however, this year is a bit different. For some reason, my stomach will NOT tolerate lettuce of any kind – romaine, baby spring mix, mache, frisee – if it’s a lettuce, my stomach promptly swells to the size of a 6 month pregnant woman (seriously, you can SEE it expand) and then I spend the most the day writhing around in pain. (My mom said she met someone with Celiac who has the same exact problem! Any g-free people have the same lettuce aversion?) Thankfully, cabbage, spinach, and greens (how could I live WITHOUT KALE!?) are still good so I’ve been stocking up on those which means lots of kale salads and my new favorite, raw slaws.
We’ve been eating this raw asian slaw at least once a week – I make a HUGE batch on day and then promptly eat it 3 times the next day. It’s that good. This slaw was originally inspired by Brittany’s zucchini noodle pad thai and I made a few tweaks to her recipe. While there is some chopping involved, think of it as a good opportunityBes to practice your knife skills or you know, to get your chef husband to chop stuff for you Best of all, there is NO cooking involved – which means no standing over a hot stuff or turning your kitchen into Hades with an oven – instead, there is more time for making smoothies and eating vegan ice cream.
Raw Asian Slaw with Peanut Sauce
Adapted from: Eating Bird Food
Yields: 4-6 servings
This raw asian slaw is a great meal to have on hand for the entire week. We like to top ours with quick cooking shrimp & avocado, lime poached chicken, or tofu.
1/2 head of red cabbage, finely cut
1/2 large zucchini, finely cut into matchsticks (or spiralized if you have a spiralizer)
2 carrots, cut into thin diagonal rounds
1/2 red onion, thinly sliced
1 bell pepper, cut into thin matchsticks
1 cup chopped broccoli (fresh or frozen – just make sure to defrost frozen)
2 Tbsp. peanut butter (or almond butter)
3 Tbsp. coconut aminos or gluten-free tamari
1/2 tsp. ground ginger
juice of 1/2 lime
1 tsp. chili sauce such as sriracha
water, to thin sauce
optional toppings shown:
- shrimp (Peel and devein shrimp. Season with salt and pepper. Cook shrimp in a hot pan with coconut oil until pink and opaque – it should only take a few minutes)
- avocado chunks
1. Cut all veggies and place in a large bowl.
2. Mix together all sauce ingredients adding water as needed until your sauce is thick but runny.
3. Dress slaw with sauce and toss to combine.
4. Top with your desired toppings such as shrimp, chicken, tofu, avocado, or crushed nuts.