Spicy Mexican Salad Vegan With Raw Option Recipes

SPICY MEXICAN SALAD (VEGAN WITH RAW OPTION)

Spicy Mexican Salad (Vegan With Raw Option) image

This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours.

Provided by magpie diner

Categories Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups corn kernels (fresh or previously frozen)
3 tomatoes, chopped
2 avocados, ripe and chopped
2 celery ribs, diced
1 bell pepper, sliced (any colour but green)
1 cup sprouted lentils (or sub black beans)
1/2 cup fresh cilantro, chopped (or sub parsley)
3 green onions, sliced
1/4 fresh lime juice (about 1-1 1/2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon flax seed oil
2 tablespoons tamari (1 1/2-2 tbsp to taste)
1 tablespoon agave nectar (or other liquid sweetener)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

Steps:

Mix up the dressing first and set aside for flavours to marry.
Combine the salad ingredients in a large bowl.
Add the dressing and toss.

GREEN PAPAYA SALAD (SOM TUM) (VEGAN W/ RAW OPTION)

Green Papaya Salad (Som Tum) (Vegan W/ Raw Option) image

This is a very popular salad in Thailand. This is a vegetarian version and quite spicy. You can buy shredded green papaya but you can do this yourself as well. This is traditionally made with a large mortar and pestle but you can just use a strong spatula. Cook time is marinating time. Serve along with sticky rice. (Note: pregnant women should not eat green papaya or at least research & take caution!!!)

Provided by Mindelicious

Categories Papaya

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove
6 long green beans, cut into 1 inch pieces
8 cherry tomatoes, halved
1 -2 chili pepper
2 cups papayas, shredded
2 tablespoons peanuts, toasted or 2 tablespoons raw cashews, chopped
1 1/2 tablespoons soy sauce (shoyu)
1 lime, juice of
1 1/2 tablespoons sugar or 1 1/2 tablespoons agave nectar
Thai basil (garnish)

Steps:

If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.

Nutrition Facts : Calories 187.6, Fat 4.8, SaturatedFat 0.7, Sodium 767.2, Carbohydrate 35.2, Fiber 6.1, Sugar 22.1, Protein 6.2

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