From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
Summer is the prime time to make salads that are loaded with fresh vegetables. But the salad dressings can sink your healthful eating plans. If you want something creamy or high in flavor, that usually ends up involving mayonnaise or cream.
Cookbook author Mark Bittman is a good source of recipes that balance deliciousness with nutrition. For several years he has been working on what he calls “VB6,” or eating a vegan diet – no meat or dairy products – during the day while eating a wide variety of foods, including meat, at night.
Flipping through his new book, “The VB6 Cookbook” (Clarkson Potter, $29.95), I spotted this very flexible salad. If you make it with cabbage, it’s more like a coleslaw. If you make it with lettuce, it’s more like a chopped salad.
Never miss a local story.
What I really liked was the dressing, which has plenty of flavor without packing in a lot of fat. You can swap the peanut butter for tahini or almond butter and swap the rice vinegar for lemon juice or a different light-flavored vinegar, like champagne vinegar or white balsamic.