This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
Simple Ingredients: Easy to find and even easier to prepare.
Versatility: Pairs well with a variety of dishes.
Plant-Based: Dairy and egg-free, making it suitable for everyone.
Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion:In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.
Here’s a breakdown of the ingredients:
Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon Mustard
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
Step 3: Combine
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
Optional Toppings:
Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.
BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.
Easy Chunky Blue Cheese Dip Recipe with Tarragon: Perfect For Chicken Wings
This Blue Cheese Dip Recipe is for blue cheese lovers. Enjoy this homemade chunky blue cheese dip with some appetizers on game day!
This recipe has simple ingredients and my homemade version is healthier and tastier than store-bought options.
I often serve this creamy blue cheese dip with some air fryer spicy buffalo wings, celery, and carrot sticks. Additionally, I make extra dressing for sandwiches, salads, and grain bowl lunches later in the week.
Ingredients in this Blue Cheese Dip with Tarragon
This creamy dip makes a delicious salad dressing for a wedge salad or dip. It pairs well with hot wings, fresh veggies such as celery sticks, andbell pepper, andeven a topper for burgers!
Blue Cheese: Blue Cheese is a great source of protein and calcium. Have you ever heard of Roquefort cheese? Roquefort is a very strong, bold, and tangy blue cheese that might not appeal to everybody but I love it.
Tarragon: For a more tarragon taste throughout, increase from 1 tbsp to 2 tbsp. Make sure the Tarragon is smashed into a paste or you will have chunks of the herb and it might provide an unpleasant mouth feel against the creamy cheese and dressing.
Mayo: I recommend using your favorite mayo as the base of this dressing.
Greek Yogurt: In this recipe, you can use sour cream or whole milk Greek yogurt. For a lighter version, use 2% Greek yogurt.
Fresh Lemon Juice: The lemon acts as the acid, the bite, and the tang in this dressing. Don’t have lemon, bottled lemon juice is okay too, or even white vinegar.
Fresh Garlic: Garlic is an ingredient that can be adjusted in the recipe. Like extra garlic? Go for it! Add a little more to bump up the garlic in this dip.
Optional: Hot Sauce: For a Hot Blue Cheese dip
Optional garnishes: Green onion, fresh parsley, or other herbs.
How To Make This Recipe
Step 1: Prepare the Garlic, Salt, and Tarragon
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.
Easier Option: If you don’t have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
How To Use This Recipe
This homemade blue cheese dip is not just the perfect dip for football games. It is excellent as an easy blue cheese dip recipe for:
Veggies and dip
Burger toppings
Sandwich spread
Wing dip
Potato chip, crackers, or tortilla chip dip
Salad and grain bowl dressing
How To Store This Recipe
This recipe stores well in a mason jar or other airtight container in the refrigerator for about a week.
More On Tarragon
There are multiple types of Tarragon. The two types I am most familiar with are Russian Tarragon (Artemisia dracunculoides) and French Tarragon (artemisia dracunculus var saliva). Did you know, that both of these herbs are in the daisy family?
How to Use Tarragon in Cooking
Tarragon goes especially well with poultry. French Tarragon is the more flavorful herb often used in cooking. It has a pungent flavor similar to anise and fennel. It’s essentially similar to licorice.
Many associate the taste of tarragon with the taste of aroma and use it to make wonderful tarragon vinegar.
I enjoy using Tarragon in dishes like
Egg dishes, especially buttery scrambled eggs
With Roasted chicken, pork, or fish
In an Herb Pesto
Mixed in with olive oil
For more about Tarragon check out Food52 and Almanac’s website.
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.Easier Option: If you don't have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients
In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth
Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season
Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve
For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
I love to make this Peruvian green sauce recipe inspired by Aji Verde Sauce!
My recipe is not traditional but inspired by the delicious Aji Verde Sauce. I love the green color of this recipe, thefresh flavor, and the creamy texture.
I enjoy making this recipe in the summer and fall when I have lots of peppers. I ask myself, what can I do with all of these, from hot sauce to salsa to green sauce I am always looking for new saucy ways to use my peppers!
My Love For Sauce
I enjoy it with so many different such as my Air Fryer Tofu and Air Fryer Okra recipes.
I’ll make this sauce/dip and have leftovers. This sauce can bump up a burrito, oven-roasted chicken thighs, salad, oven-roasted french fries, roasted sweet potatoes, and even a spicy kick for ramen noodles.
Now, this Roasted Poblano Pepper Sauce is a bit more advanced than a quick 5-minute salad dressing. However, I promise it is still super easy. You can make this dipping sauce for many different foods and impress your family, friends, and loved ones with your cool sauce skills!
Tools
Food Processor or high-powered blender
Baking sheet
Tongs
Measuring cups and spoons
Key Ingredients: Chili Peppers
I use green chile peppers for this spicy sauce.
Poblano Peppers: Poblano Peppers, are the star of this sauce. They are flavorful and mild peppers, similar to bell peppers. If you want a spicier poblano, let it ripen up to a red color!
Jalapeno peppers: This is the little zing to this sauce. You could go a little hotter if you would like by adding a habanero rather than my favorite, jalapenos.
Other Peppers: Do you have other green peppers such as serrano peppers or banana peppers? You can roast and use them in this sauce!
Other Ingredients
Green Herbs: You can go crazy with the possibilities of herbs with this sauce. I used cilantro leaves for this spicy green sauce.
Red Vine Vinegar: I use a little for a bit of tang and acid.
Greek Yogurt: Greek Yogurt is the touch of creaminess that makes this sauce heavenly. I use Greek Yogurt rather than mayonnaise to lower the fat and bump up the protein without sacrificing flavor.
Optional add-ins: You can add in green onions, garlic clove, and citruses such as fresh lime juice, lime zest, or lemon juice.
How To Make This Recipe
Step 1: Roast Peppers
Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin (optional to include Aji Amarillo paste).
Step 3: Season and Adjust Consistency
Blend until smooth. Taste and season with salt and pepper as needed.
If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
How To Use This Recipe
There are many ways you can use this delicious Peruvian green sauce recipe.
The perfect dipping sauce: Use this for french fries, roasted sweet potatoes, or tofu bites.
A sauce to smother a flavorful Peruvian chicken recipe: For example, this New York Times Cooking Recipe Peruvian Roasted Chicken.
Great platings: Use this sauce to dress up a plate with roasted veggies like potatoes, broccoli, and red onion, and top it with salty cheeses like cotija cheese.
How To Store This Recipe
This recipe is stored in an airtight container in the refrigerator for up to a week and three months in the freezer.
Fun Facts: Peppers & Capsaicin
Capsaicin is a molecular compound found in spicy peppers. Capsaicin causes that burning sensation on the tissue it comes in contact with, and yes, this includes your skin!
Most capsaicin is found in the white pith that attaches the seeds to the walls of the pepper. Capsaicin can have a lovely impact on metabolism, pain, and even, pests in the garden! Thereupon, let’s review those a little further.
Metabolism
Research has shown Capsaicin can boost metabolism and suppress appetite in humans. Research has shown Capsaicin seems to raise body temperature which in turn uses up more energy for the body.
Pepper as a Pain Fighter
Yes, the capsaicin found in peppers is a natural pain reliever when applied to the skin. Research has shown capsaicin depletes a chemical released by cells in the body that indicates pain. Capsaicin is a common ingredient in creams and balms used to treat arthritis, back pain, and post-surgery pain.
Capsaicin and Those Garden Pests
The capsaicin found in peppers can help deter garden pests like rabbits, deer, and squirrels. How? it’s all about the birds.
Birds are insensitive to capsaicin. You can add pepper seeds to bird seeds. Doing this deters rodents from rummaging through your garden. Because mammals are sensitive to capsaicin, peppers can be used as a pesticide to deter our furry friends from eating up our gardens!
Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.
Step 2: Blend Ingredients
In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin. (optional Aji Amarillo paste)
Step 3: Season and Adjust Consistency
Blend until smooth. Taste and season with salt and pepper as needed.
If the sauce is too thick, you can add a little water to reach your desired consistency.
Step 4: Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!
Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!
I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers!
Now it is time to make dehydrated cucumber chips!
Quick Question, Can I Put Cucumbers in a Dehydrator?
Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips.
Why I Made This Recipe
Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy.
Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms.
I also enjoy making this recipe when I have an abundance of cucumbers in my garden!
What to do with Dehydrated Cucumbers
Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream.
A Crunchy salad, grain bowl, salad topper
Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
Whisk into a vinaigrette with citrus or vinegar and olive oil.
Ingredients
English Cucumber: Use any other cucumber you might have, andcut it into thin slices.
Salt (optional)
Equipment
Dehydrator – a great investment for making your own camping and backpacking meals.
A sharp knife or a mandoline slicer – this is one of those kitchen gadgets I don’t use often but when I need it I’m so happy I have it. I like to slice the cucumbers on the thinnest setting.
How to Make This Recipe
Prep The Cucumbers
Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored.
FAQ (Ask a Dietitian?)
How long do dehydrated cucumbers last?
When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process.
Are dehydrated cucumbers good?
Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not.
How do you prep cucumbers for dehydration?
To prepare cucumbers for dehydration you must keep three things in mind.
Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots.
Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on.
Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration.
What else can I use a dehydrator for?
You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden.
Like This Dehydrated Cucumber Recipe? Try These Too!
Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
Optional to add salt a this time to the "chips" to season.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.
Vietnamese Inspired Peanut Sauce Recipe For Noodles
One of my favorite takeout foods is Vietnamese food. I love Pho, Vemachelli noodles, summer rolls, and Luc Lac! One item I always order at a Vietnamese restaurant is summer rolls, also known as gỏi cuốn, fresh spring rolls, or salad rolls.
Most often I find peanut sauce served with my Vietnamese summer rolls and it is the perfect dipping sauce. I ensure each bite is saturated in the peanutty goodness of that sauce sweetened by hoisin sauce. I love that sauce so much, I make it and serve it over a deconstructed salad roll bowl, stir-fries, and rice.
Why You Will Love Making This Recipe
I’ve been making peanut sauce for years and it never gets old. I love this recipe for Vietnamese Peanut Sauce for Spring Rolls by Bryan Huy a Vietnamese American food blogger with an incredible collection of Vietnamese recipes.
My Easy Peanut Sauce doesn’t require any cooking ahead of time, making it perfect for a quick weeknight meal. It’s creamy, flavorful, and packed with nutrition thanks to the peanut butter.
You can easily boost the nutrition by adding whatever veggies you have on hand and some protein, like rotisserie chicken, baked tofu, or grilled shrimp. Toss in some rice noodles, and you’ve got a satisfying, feel-good meal.
Now, let’s dive into how to make this Vietnamese-inspired peanut sauce using simple ingredients that are readily available at your local grocery store.
Ingredients
All you need to make this sauce is a handful of ingredients. Keep in mind, thatyou can mix and match ratios of ingredients and include additional ingredients depending on how you like your peanut sauce!
Peanut Butter: I use creamy peanut butter but if you have chunky peanut butter that works well too.
Peanut butter is a great nut/seed butter for this recipe because it’s a spin on the classic Thai peanut sauce. Peanut butter is also inexpensive, healthy, and a superstar with the taste buds. When not using peanut butter, I use cashew and almond butter. Both are milder in flavor, allowing other flavors in the dish to shine.
Avocado oil: My go-to oil in this recipe. Avocado oil doesn’t add much flavor and adds healthy monounsaturated fats! I have also used sesame oil in some variations, especially when including tahini (sesame paste).
Hoisin Sauce: This is a must when making Vietnamese-inspired peanut sauce. Most grocery stores carry hoisin in the international section where you would find other items such as soy sauce, rice vinegar, and fish sauce. If you don’t have hoisin you could substitute brown sugar or maple syrup.
Water: I used water (or even a bit of coconut milk) to thin the peanut sauce to ensure all the veggies get coated. For a thicker sauce, omit the water.
Spicy Peanut Sauce:For those who love a bit of heat, I recommend adding a tbsp of sriracha to this recipe. You can also experiment with other spicy condiments like red pepper flakes, chili crisp, or sambal oelek.
If you prefer a milder sauce, feel free to omit the heat altogether.
Optional ingredients – Soy sauce, lime juice fish sauce, or rice vinegar: Sometimes, I like to add a splash of soy sauce, rice vinegar, or fish sauce to my peanut sauce, depending on my mood.
Each option brings a unique twist to the flavor, so feel free to experiment!
When serving it over vermicelli noodles with plenty of stir-fried fresh vegetables, I might even add all four for a bold and flavorful dish!
How To Make This Simple Peanut Sauce
Combine all ingredients in a food processor, blender, mason jar, or bowl.
Gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
Your sauce is now ready to drizzle over a big bowl of noodles or to serve as a delicious chicken wing sauce!
How to Serve Peanut Sauce
Make a big batch of this sauce and freeze it! You can use leftover peanut sauce in a variety of ways.
Dip or sauce for wings – I use this recipe as a dip for my Crispy Air Fryer Chicken Wings! Pair that with a side of roasted broccoli, andred cabbage and top it with a bit of green onions for color.
Warm Noodles & rice bowls – spooning this over spaghetti squash and rice noodles, is a great way to incorporate more veggies into my diet. Don’t have rice noodles? You can use spaghetti noodles!
Cold noodle salad – served with your favorite veggies such as red bell peppers, carrots, celery, and fresh herbs. You can even top it with chicken satay or baked tofu. Top it all off with chopped peanuts or sesame seeds for a little crunch.
Stir-fry sauce – incorporate your favorite veggies.
Marinade – For Chicken, tofu, or tempeh
Kick up basic instant ramen – Just add a little bit of the ramen seasoning packet to the ramen water, then add some peanut sauce, crack an egg in the hot broth and that’s what I call an easy ramen noodle soup. Bump it up even further with a bit of cooked pork belly!
Salad dressing – add a little minced garlic for a garlicky peanut salad dressing to toss with butter lettuce.
This Vietnamese Inspired Peanut Sauce is easy, nutritious, and delicious! Enjoy it over top of some noodles, in a stirfry, or as a pizza sauce! I especially love this as a dipping sauce for air-fryer chicken wings.
Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash: For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries: You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used ⅓ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa: I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
FAQ – Acorn Squash
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
⅓cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
⅛tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off, and add salt and black pepper.
Assemble the Salad
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
