Brat House Superfood Salad
Makes 2 servings
Vegan Sweet & Spicy Vinaigrette ingredients:
8 oz. coconut milk
1 tbsp. Sriracha sauce
2 oz. Mae Ploy (sweet chili sauce)
2 oz. red wine vinegar
1 tbsp. sambal (garlic chili sauce)
1 tsp. shallot
1 tsp. ginger, fresh
1 clove garlic
1/2 lime, juiced
1/2 orange, juiced
1/4 cup canola oil
2 tsp. sesame oil
2 tbsp. mint leaves, fresh
2 tbsp. cilantro leaves, fresh
1 tbsp. kosher salt
1 tsp. black pepper
Preparation:
Combine both oils together. Combine everything but mint and cilantro in a blender or food processor. Blend until smooth. Drizzle in the oil. Turn off and add mint and cilantro leaves. Pulse 3-4 times to blend leaves, but don’t blend smooth. * Schoening also uses the dressing as a chicken marinade.
Salad ingredients:
1/2 cup quinoa, cooked
1/2 cup amaranth, cooked
1/2 cup buckwheat, cooked
2 tbsp. hemp seeds
1 tbsp. goji berries
1/2 cup edamame
1 cup Bloomsdale spinach
1/2 cup kale, chiffonade
7-8 heirloom cherry tomatoes, cut in half
1 tbsp. pomegranate seeds
1/2 avocado, diced
1 tbsp. pistachio, chopped
Preparation:
Combine everything with 1/2 cup of sweet and spicy vinaigrette or more if you prefer. Use any veggies you like, whether from the local farmers’ market or the leftovers in the fridge.
