I was a bit quiet here lately, mainly due to being busy with enjoying this amazing summer!
I love summer! It is the first ‘proper’ summer I’ve had in the UK since moving here over six years ago. We have been very lucky with almost constant sunshine and high temperatures. I can’t get enough of the sun and being able to be outside most of the time.
Summer is amazing, but due to high temperatures I’ve not felt like cooking most of nights (even though I did anyway). There is only so much salad you can eat, right? Except not all salads are the same! I’ve decided to share one of my favourite summer salad recipes which is healthy but super tasty and can be adjusted to whatever the content of your fridge is. Thai cuisine is probably my all time fave and I could just eat the dressing from this recipe with a spoon on its own! This is definitely a recipe for the whole family, not just for kids!
The recipe is of course dairy free and could be vegan and gluten free just by swapping honey for agave or sugar and pasta for rice or GF noodles and by using GF soy sauce as pointed out by my GF friend (thank you Mary :-).
This noodle salad is better the next day as the flavours just develop and mix so well. It’s best to serve chilled. I call it rainbow salad for the obvious colour reason and for the added value to attract a toddler to eat some:-)
This recipe involves some chopping and boiling the pasta and if you can be bothered, fry some tofu for extra texture and to make it more substantial. I used very firm, plain tofu.
All the magic is in the sauce! It is soooo good. I recommend making more than you think you might need. If you’re not a big fan of peanut butter you can use almond or cashew butter instead.
The credit for the recipe goes to http://feastingathome.com