The renegade health show will show you how to make a great raw food salad that is vegan friendly. You can use coconut to replace the normal use of egg for a great new twist on an egg salad. This is a creamy and great savory coconut salad. You will want to use fresh ingredients if possible for most flavor and nutrition but grocery store stuff will work just as well.
Ingredients: SERVES 2-3 (as a side dish) 1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people 2 green (spring) onions, sliced 1/2 to 1 cucumber (see cutting instructions below) 1 cup fresh coriander /cilantro, roughly chopped 1/2 cup fresh basil, roughly chopped optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals SALAD DRESSING: (double the recipe if serving 4 or more) 3 Tbsp. coconut milk 1 Tbsp. lime juice 1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce 1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic 1 tsp. brown sugar optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili Preparation: Place lettuce in a salad bowl along with the spring onions and basil. If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons. If the slices turn out too long to eat easily, cut them in half or in thirds. Add the cucumber and coriander to the salad bowl and toss together. To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar). Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve immediately.
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