Name: Summer Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup shredded carrots; 1 cup chopped cucumber; 1 cup purple cabbage; 1 red pepper, chopped; 2 tangerines, peeled; 1/2 cup cilantro; 10 green onions; 1 cup rice noodles; 1/2 cup cilantro; 1/2 cup raw cashews, soaked for 1 hour; 1/2 cup water; 1 lemon, juice of 1 lemon; 1/2 tsp sea salt

Summer Salad

Alkaline Recipes

Summer Salad is perfect for a main course, or as a side dish. Bright, colorful and healthy vegetables combined with rice noodles and topped with creamy cilantro dressing. Vegan, gluten free, dairy free.

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Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Calories/serving 287 kcal

Equipment

High speed blender

Ingredients

1 cup shredded carrots
1 cup chopped cucumber
1 cup purple cabbage
1 red pepper, chopped
2 tangerines, peeled
1/2 cup cilantro
10 green onions
1 cup rice noodles

Cilantro Dressing

1/2 cup cilantro
1/2 cup raw cashews, soaked for 1 hour
1/2 cup water
1 lemon, juice of 1 lemon
1/2 tsp sea salt

Instructions

Cook rice noodles according to package directions.
Chop vegetables and add to bowl with rice noodles and mix well. Serve dressing on side.
For dressing, combine all ingredients and blend in high speed blender.

Video

Notes

Notes: For rice noodles, be sure to cook according to package directions. Rice noodles should be added to the boiled water, and remove from heat for 8-10 minutes.

Summer Salad. Summer is here, and we have all of this beautiful produce to create amazing salads with... so many choices to toss into your bowl!

I especially love to make salads with vegetables or herbs that I have grown myself. As a result, I have a beautiful and colorful healthy salad.

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Ingredients

For this recipe, I used cucumber, red pepper, carrots, purple cabbage, cilantro, tangerines and green onions. If you have other vegetables that you love, toss them in as well. To give this salad more substance, we added rice noodles to the vegetables and fruits.

The rice noodles are typically served hot in Pad Thai or other cooked dishes. I found that the rice noodles were a good addition and even though they added carbs, the salad was light, but still filling. The rice noodles take on the flavor of the surrounding vegetables or dressing to give you a filling and satisfying dish.

The cilantro dressing was perfect for a flavor compliment for the vegetables and I suggest adding it on the side to allow everyone to decide how much dressing the prefer.

This recipe is vegan, gluten free, and dairy free and so simple that it is ready in less than 30 minutes. Perfect for all the eaters at your table.

Instructions

This salad is so simple that detailed instructions are really not needed. Basically, chop the vegetables and fruits, cook the rice noodles according to the package directions, blend the dressing in the blender, and enjoy! This salad is also perfect for left overs, but be sure that you don't add the dressing until time to serve.

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