3 Tasty Dishes With Raw Vegetables
3 Tasty Dishes With Raw Vegetables. Eating nutritious vegetables at every meal can lead to healthier eating habits. Here, we’ve rounded up three delicious dishes featuring raw veggies that will be sure to please any dinner guest.
To make vegetables delicious, start by selecting the right ones. Try radishes, carrots, bell peppers, cucumber, cherry tomatoes, snap peas, fresh green beans celery, and cauliflower for maximum flavor!
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3 Tasty Dishes With Raw Vegetables
Thai Zucchini Noodle Salad
Use up those zucchini from your garden with this easy Thai salad! Not only is it quick to make ahead of time, but it also keeps well in the refrigerator – perfect for enjoying throughout the week!
This salad is flavorful, crunchy, and packed with delicious shredded vegetables! It makes a nutritious and filling lunch or light summer dinner; you can even use it as a side dish for meat or chicken!
Toss the spiralized zucchini noodles with a Thai dressing, which is made by mixing red chili, garlic cloves, ginger, green onions, vinegar, soy sauce, sun butter, sesame oil, and coconut milk. Whiz all these ingredients in a food processor until smooth before adding veggies and cilantro for serving warm or at room temperature.
Another quick and healthy option is to make raw vegetable noodles by slicing or peeling fresh zucchini into thin strands. You can use a mandoline for broad, flat noodles or use your vegetable peeler for long strands.
If you don’t own a mandoline, another alternative is using a handheld spiralizer with its vegetable grip attachment. This works great for smaller or medium zucchini.
You can also slice the zucchini by hand with a sharp knife, but this takes more time and requires patience. However, the results will be thinner noodles.
Toss the zoodles with a sauce, such as homemade peanut sauce, for an effortless dinner. You could also serve them warm along with stir-fried vegetables like mushrooms and sliced tomatoes for extra flavor.
It is best to cook the zoodles just until tender, without overcooking. Alternatively, you can bake them in the oven at 400 degrees Fahrenheit for 15 minutes.
This noodle salad can be easily prepared ahead of time and stored for up to two days in the fridge. In fact, you can store all of the spiralized zucchini, dressing, and other ingredients separately in your fridge until you’re ready to assemble the dish.
This refreshing salad is the perfect complement to the zesty Thai dressing and crunchy peanuts. Vegans can substitute the peanuts with almond or cashew butter if they prefer an alternative protein source.
Stir-Fry with Mung Bean Sprouts
Mung bean sprouts are an incredibly nutritious and tasty addition to stir-fry dishes. Packed full of essential vitamins and minerals like iron, potassium, magnesium, calcium, and fiber – as well as antioxidants that support a healthy immune system – they make for filling meals while making you feel full for longer. As an added bonus, they contain protein and fiber too – perfect for protein buffs on the go!
Growing tomatoes at home is a simple process. Simply soak them overnight in water, drain them, then rinse them daily for several days until your product is ready to use.
For optimal results, thoroughly wash your mung beans in a bowl of cold water to remove any shells or tips. Doing this will allow your legumes to rehydrate and regain their crispness and freshness.
Once your mung beans are clean, rinse them again and set them over a colander to drain away any excess water. You may need to do this several times before your mung beans have completely drained.
If your mung beans are too soft, you can boil them for a few minutes to rehydrate them and help them wilt. Doing this will add an extra layer of flavor to your stir-fry dish.
Serve stir-fried mung bean sprouts over rice or as part of a salad. Feel free to add other veggies like shredded carrots and snow peas for additional flavor!
One of the most important things to remember when cooking mung bean sprouts is that you want them cooked quickly and retain their crispiness, so don’t overmix them. Cooking them in a wok or pan over high heat also helps ensure they don’t become mushy and soggy.
For even more texture in your stir-fry, consider adding some crispy pan-fried tofu or seitan steaks during the last few minutes of cooking. Not only are these dishes quick and easy to prepare, but they’ll also pack an incredible flavor punch!
Cabbage and Swiss Chard Tacos
In her new cookbook Eating Clean, Amie Valpone of The Healthy Apple offers 200+ delectable gluten/dairy/corn/soy/peanut-free recipes that will help you feel great and stay healthy. With recipes suitable for everyone in the family that are easy to prepare and provide sustained energy throughout the day, Eating Clean promises to be a go-to resource.
Vegetables are the foundation of any meal, so don’t overlook them. Dark leafy greens like spinach and kale offer more vitamins and minerals than iceberg lettuce alone, plus essential nutrients like potassium, vitamin C, and fiber.
Cooking vegetables in a sauce is one of the quickest and healthiest ways to prepare them. Simply add ingredients to a skillet and cook until tender and fragrant; serve with tortillas or wraps for extra convenience.
If you’re serving a crowd, this recipe can easily be prepared ahead and stored in the refrigerator, then warmed in the oven before serving. It makes for an easy weeknight dinner or adds flair to any lunch or dinner buffet spread.
To make the sauce, heat oil in a large skillet over medium-high heat and add onion. Cook until browned and fragrant, about 4-5 minutes. Stir in garlic and chile flakes, then add broth or water, 1/2 teaspoon salt, and spinach. Reduce heat to medium-low; cover pan; and cook until greens are tender (5 minutes).
Once the chard has cooked, remove it from the pan and allow it to cool. Cut into 1/2-inch slices, and if necessary, chop small spinach or lamb’s quarters into pieces as well.
Fill tortillas with the chard mixture, a dollop of sauce, and some cheese. Garnish with scallions or cilantro if desired.
These tacos are an easy and delicious way to get your daily serving of cabbage and Swiss chard. Not only that, but they make for a wonderful appetizer or light meal for any special occasion. Plus, their convenience makes them great for meal prep – you can prepare them ahead of time, then reheat them before serving.
Celery Root and Zucchini
One of my favorite salads is a raw celery root and zucchini dish served with an easy mayonnaise-based dressing. It’s an old-school French dish that you can easily make at home; it tastes crisp, creamy, and tangy – exactly how I like it!
To julienne celery root, cut each half in half and peel away the thick outer layer to reveal soft flesh. Then stack up these thin slices and julienne again. Julienning should be a quick process, but it may take some practice to get it just right.
While the celery root has cooled, make the aioli sauce. Whisk together egg yolk and a few drops of oil to emulsify, then slowly add the remaining oil for a creamy consistency. Once thickened, stir in lemon juice and parsley.
Add the diced celery root to an aioli-based dressing and toss gently. If the mixture seems too loose, chill until thicker and more uniform before transferring it to a serving bowl.
Meanwhile, prepare the mushrooms. Mix together 2 tablespoons of oil with a teaspoon of salt and pepper, then roast in the same oven, tossing occasionally until tender and lightly browned – 20 minutes for mushrooms and 30 minutes for celery root.
This salad’s roasted celery root provides fiber and potassium. Plus, it’s packed with Vitamin C and antioxidants.
It makes a great addition to any meal, whether you’re searching for a low-carb alternative or a keto-friendly recipe. Furthermore, it’s packed with protein and calcium.
Another delicious way to enjoy celery root is by turning it into roasted chips, which taste similar to potato chips but are lower in carbohydrates and fat. These make an excellent accompaniment for grilled meats or poultry dishes.
Another great raw vegetable dish to try is French-style celery root remoulade, often served with panko-crusted salmon. This recipe is easy to make at home and a refreshing change from traditional coleslaw.