Friday, July 6, 2018

Bringing the "No Way Am I Turning On the Stove" Party Food

Florida has utterly changed my definition of 'party food'. If you can't throw it on a grill or eat it raw, I am NOT standing over a hot stove, much less adding to the AC load by adding heat to the living arrangement. Not to mention that I transitioned to a whole food/plant based diet AND there's celiac in the family so I don't eat gluten. Most of what I take to a party is what I can eat so no one else has to worry about what I can and can't have. (Why? Hereditary super high cholesterol. Can't take the statins. This dropped my numbers by 50 points without meds. The MD has stopped trying to shove pills at me. Pass the plants. Woo.)

So. How about a colorful, refreshing Asian-inspired salad?

Cucumber-Carrot Salad

Peel and slice 2 carrots thin. (Spiralize or grate if you like.)
Peel and thinly slice a cucumber. (Spiralize if you prefer - don't grate. It turns to mush.)
Clean and slice 2 green onions
Throw these all in the same bowl. You can add other veggies that suit you, too, just slice them as thin as possible.

3 TBSP Rice Vinegar
2 TBSP Mirin
1/8 tsp garlic salt (or to taste)
Pinch of Red Pepper Flakes - this is to your taste

Toss your veggie salad and refrigerate for 2-3 hours. If you're really ambitious and you want this at it's best, make it the day before you mean to serve it. The recipe leaves me with a lovely subtle burn in my mouth, so adjust the pepper flakes and the amount of green onion to your taste.

You can eat it as is, or top a nice green salad with this and pour over a little of the dressing. Either way, this is cooling and refreshing and addictive. Have a great, fabulous holiday!

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