Lady D’s Vegan Rainbow Sesame Vegetable Salad9
Piggies! It is DAY 17 of "I LOVE Vitamix" month to celebrate Vitamix and our amazing Vitamix 5200 giveaway! Enter and share on Twitter and Facebook for your chance to get your hands on the best blender in the world! Every time your piggy name gets mentioned in a subsequent entry you both get a bonus entry. Good Luck!
Today, we celebrate that Vitamix is not just for blending. You can chop vegetables and prepare salads in your Vitamix! Is there anything this machine can't do? Just make sure you pulse so you don't end up with dip! LOL! If you don't have a Vitamix you can chop these vegetables by hand or use a good processor. I did chop the brussel sprouts by hand just to give them an extra bit of love. I LOVE chopped salads because it appeals to the "socialist in me"! I like every bite to have an equal share of the dressing so I get a perfect bite with every lift of the fork! Well, this salad delivers a mouth watering explosion of flavours with every bite!
I made this salad with one of my dearest kindred spirit sisters, Denise, affectionately known as "Lady D". She is a wonderful whole foods cook, event planner, decorator, administrator, voice over artist, and the list goes on and on. There is nothing this amazing woman can't do. It as Denise who introduced me to one of my long-time idols, and her friend and neighbour, Dr Robert O Young. Denise lives right next door to the PH Miracle Centre! I had SO much fun spending time with Dr Young, Shelley Young, and cooking with the alkaline chefs in the PH Miracle kitchen. I learnt so much about alkaline vegan cooking and "uncooking". It really was a dream come true for me.
I met Denise when she was co-ordinating one of Scott's audiobook classes and we were sisters from the start. We laughed that we were separated at birth we had so much in common! I just adore her! I was so touched yesterday when she drove up to L.A from San Diego to surprise me to help me move into my new house! She, along with my amazing friends Mika, James, Rei, Kai, Liz, Flynn and Katy helped me move every last box out of my beloved apartment in Studio City.
So begins a new chapter in my life. I am so overwhemed with the love and support of my "L.A family" and feel truly blessed. 2012 is going to be a great year!
But, I digress. Back to the salad! The key to this salad is getting uniform pieces of vegetables that all come together with the flavours of the oils, nuts and seeds to create a taste sensation that I can only describe as piggilicious! Once you have tossed the salad together, adjust your quantities of lemon juice and salt to get the flavour balance "juuuust right". The roasted brussel sprouts add a delicious nuttiness to this salad that is really incredible.
Trust me, whip up this salad and you will not be sorry. It is DEELISH! Thanks "Lady D." I love you!
Lady D’s Vegan Rainbow Sesame Vegetable Salad
- To make the salad:
- 6 cups chopped brussel sprouts (about 20 sprouts)
- 4 cups finely chopped red cabbage (about 1/2 a cabbage)
- 4 cups finely chopped white cabbage (about 1/2 cabbage)
- 2 cups finely chopped asparagus (about 1 bunch)
- 2 cups finely diced carrot (about 4 carrots)
- 2 cups finely diced celery (about 8 ribs)
- 1 1/2 cups finely chopped sweet white onion (about 1 medium)
- 1 cup chopped raw almonds (you could use pecans or pine nuts or a variation)
- 1 cup finely chopped flat-leaf parsley (about 1 bunch)
- 1 cup finely diced red bell pepper / capsicum (about 1 medium pepper)
- 1/2 cup finely diced yellow pepper / capsicum (about 1/2 medium pepper)
- 1/2 cup finely diced orange bell pepper / capsicum (about 1/2 medium pepper)
- 1/2 cup cold pressed extra virgin olive oil
- 4 Tbsp finely minced garlic (about 8 cloves)
- 1 tsp Celtic sea salt or Himalayan salt
- Preheat your oven to 180 / 350.
- Toss the brussel sprouts in the olive oil and sea salt and roast for about 30 minutes until they start to slightly darken on the edges and caramelize.
- While the sprouts are cooking prepare your veggies and dressing.
- You can chop all of the veggies in your Vitamix, food processor, or by hand. Just make sure you have small uniform pieces.
- Toss together and set aside in a large salad bowl.
- Now make the dressing:
- 2/3 cup toasted sesame oil (dark sesame oil)
- 2/3 cup cold pressed extra virgin olive oil
- 1 Tbsp hulled tahini
- 3 tsp sesame seeds
- 6 Tbsp freshly squeezed lemon juice (about 2 - 3 average lemons)
- 3 - 4 Tbsp finely minced garlic (about 8 cloves)
- 1 tsp Celtic sea salt or Himalayan salt
- 1/4 tsp dried red chilli pepper flakes
- Place all of the ingredients in your blender (I use a Vitamix) and blend for a few seconds until well combined.
- Toss the dressing through the salad and serve topped with asparagus spears, sesame seeds and raw almonds. YUMMO!
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.