The Spicy Spatula

You guys know how much I love a good vegan salad. Whether it’s a noodle salad, a cabbage salad or even a plain ol’ garden salad, I just can’t get enough.

Salads are healthy if you do it right, meaning they are packed with vitamins and minerals, tons of nutrients that keep you healthy and energized. They are also super calorie friendly, again, if done right.

Today’s vegan salad has so much going for it:
*Delicious
*Calorie friendly
*Simple ingredients
*Easy to make

I don’t know about where you are right now, but it’s been so hot here lately that all I want to eat are things that cool and simple, which mostly means easy vegan salads and sandwiches. In an effort to reduce my time in the kitchen or more accurately with the stove/oven on, I’m expanding my vegan salad repertoire.

And we’re starting with this Shredded Carrot salad!!

What You’ll Need:

*Vegetable peeler
*Large & small mixing bowl
*Tongs
*Whisk

Ingredients:

*Large carrots
*Shallots
*Zucchini
*Summer squash
*Capers
*Sesame oil
*Lime (juice & zest)
*Red chili flakes
*Soy sauce

Instructions:

*In a small mixing bowl, combine soy sauce, sesame oil, lime zest and juice, capers and red chili flakes. Whisk until combined and set aside.
*Slice shallots thinly and add to mixing bowl.

*Cut carrots, zucchini & squash into thin ribbons and place in mixing bowl.
*Add soy sauce mixture to the large mixing bowl and toss until well coated.

**Eat as a big salad on it’s own or use this as your side salad with a sandwich or burger, or you can do like I did, top it with some vegan tuna seasoned with herbs, fresh ginger and spices.

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