Spoiler alert: It’s summer, you guys.
Which means it’s H-O-T hot. I don’t really remember summers always being this hot in the past, or this brutal on my allergies. But here I am, wearing only clothing that won’t show sweat marks as to maintain some level of dignity, and sporting my glasses for the umpteenth time since apparently my contacts have sprouted little razor blades inside them and waged a full on attack on my eyeballs.
How’s that for imagery?
Anywho. Since it’s been so muggy and sweat-tacular these days, my cooking has come to a little bit of a halt. Besides grilling whenever possible, I mostly try to prepare meals that don’t involve me turning the oven dial past 4oo, and I don’t partake in a whole lot of stove-top action. So I end up making a lot of salads. Which gets boring.
Peanut Curry Slaw Salad. It’s a delightful blend of sweet and savory, and with a nice little how’s your father kick from the sriracha. It’s a quick and easy vegetarian dish, but can also be just as tasty with some diced up chicken thrown in for added protein. I make this about once a week now, and have been known to eat the entire bowl in record time.
Peanut Curry Slaw Salad
Prep time: About 10 minutes
Yields: About 4 big servings
1 bag of shredded broccoli slaw
15 oz can of chickpeas, rinsed and drained
1 cup golden raisins
1/4 cup reduced-fat creamy peanut butter
1/4 cup low sodium soy sauce
2 tsp. curry powder
Splash rice wine vinegar
Splash of water if needed, to thin out the sauce
1-3 T sriracha (or more, depending on your preference of heat)
Directions: Combine slaw, chickpeas and raisins in a large bowl. In a separate bowl, combine all the sauce ingredients and whisk until very smooth. Toss with the salad and serve.
This works great as a main-course or as a dinner side. I had it one night with some salmon and it was deeeelish.
It also pairs wonderfully with my other favorite summer activity…
Any favorite salads you’d like to share for when I inevitably grow tired of this one?