By DairyFreeGina
Dairy Free Vegan Gluten Free
This is a really quick salad or side dish to make. It can be easily doubled or tripled to serve large crowds or parties and it can be served hot, cold, or room temp!
Best of all, you do not need to have a spiralizer to make this salad!
Serves 4
Ingredients:
12 oz Spiralized Carrots (Use a store-bought brand such as Trader Joe’s sold in the frozen food section or make your own)
1 can chickpeas, drained and rinsed
1 block extra firm tofu
Handful fresh parsley and cilantro, chopped- to be used as a garnish .
salt and pepper to taste
Dressing:
2 parts extra virgin olive oil to one part white balsamic vinegar
1/4 teaspoon Dijon mustard (check label as some do contain dairy)
Salt and Pepper to taste
Directions:
1. To make the dressing mix all ingredients in a container and whisk until emulsified.
2. To make the salad, cook the carrots until there still is a slight bite to them. Do this by placing carrots is a large saucepan with several spoonfuls of water. Steam quickly. The carrots should not be mushy or falling apart. When the carrots are done, cool, place into a serving bowl with the chickpeas, cilantro, and parsley.
3. Place the tofu on a plate, put another plate on top of the tofu. Place something heavy on top of the upper plate to press the tofu and remove the water from it. Press the tofu for about 30 minutes, then remove from plate and pat dry. Cut the block of tofu in half width wise and brush each side with coconut oil. Bake at 400° on a cookie sheet until the tofu is slightly browned and slightly crispy. Remove from oven, cut tofu into 1 inch diced pieces.
4. Arrange carrots, chickpeas and tofu on a serving platter. Add salt and pepper. Toss with the dressing. Garnish with parsley and cilantro. Serve room temperature or cold.
Do you own a spiralizer and what do you use it for? Share in our Comments section. And if you like this recipe, please share it with your friends via social media and email. Plus, find more delicious and healthy recipes on my website www.dairyfreegina.com
Copyright DairyFreeGina. All recipes, photographs, and articles on this site, unless otherwise noted, are my original creations. Please ask permission and give credit if you’d like to use any content via email dairyfreegina@hotmail.com
Spiralized Carrot salad
Ingredients
- 12 oz Spiralized Carrots (Use a store-bought brand such as Trader Joe’s sold in the frozen food section or make your own)
- 1 can chickpeas drained, and rinsed
- 1 block tofu, firm
- 1 handful fresh parsley and cilantro, chopped
- salt and pepper to taste
- Dressing: 2 parts Extra Virgin Olive Oil to one part White Balsamic Vinegar , One quarter teaspoon Dijon mustard (check label as some do contain dairy), Salt and Pepper to taste
Instructions
- To make the dressing mix all ingredients in a container and whisk until emulsified.
- To make the salad, cook the carrots in a large saucepan with a few tablespoons of water and steam until there still is a slight bite to them. The carrots should not be mushy or falling apart. When the carrots are done, cool, place into a serving bowl with the chickpeas, cilantro parsley.
- Place the tofu on a plate, put another plate on top of the tofu. Place something heavy on top of the upper plate to press the tofu and remove the water from it. Press the tofu for about 30 minutes, then remove from plate and pat dry. Cut the block of tofu in half width wise and brush each side with coconut oil. Bake at 400° on a cookie sheet until the tofu is slightly browned and slightly crispy. Remove from oven, cut tofu into 1 inch diced pieces.
