The sun has been out and when that happens I always start thinking salad and for the first one of the summer I rustled up a special carrot salad, but without raisins. I just can’t bare them in salads.
I always used to go for the simple cucumber and tomato style salads of my youth but since becoming vegan I’ve been way more experimental.
One of my favourite responses to any variety of stock statement people give when they find out you’re vegan, is related to being experimental in a salad sense
“What do you eat?”
“Pips and leaves” is my tongue in cheek reply. Pips and leaves would be considered experimental up until quite recently.
“It opens up a whole new world of different foods to try, it’s easy” is my more serious response. And of course it does.
If I hadn’t become vegetarian, in the first instance, I’m not sure I would have even tried red peppers. Eventually, maybe, but this was the catalyst to trying a lot of vegetables and other veggie foods. Becoming vegan and living in Balsall Heath expanded this out look and my veggie world exploded!
But back to my salad. I just used things I had in
- red onion
- two carrots, grated
- some white cabbage
- plenty sesame seeds
- sprouted organic mung beans
- ground organic hazelnuts
- garnish – olive oil, organic cider vinegar, dash of soy sauce, plenty lemon juice and salt
It’s a bit like a posh coleslaw but I would’ve added more seeds (pips) and some spinach leaves if I had them. I didn’t so I just chopped all the veg up nice and small and combined the lot. It was lovely and along with the sunshine made me think summery thoughts…..