Super talented vegan chef, Dianne Wenz, has written a yummy looking book called Eating Vegan, written for new vegans and plant-curious eaters who are seeking delicious recipes and tips to embrace a healthy, plant-based diet.

Dianne is so kind to share her tasty  Peanutty Mandarin Salad recipe from Eating Vegan with us today! Thank you Dianne!

1

ABOUT THE RECIPE:

DIANNE SAYS: "I created the first version of this Peanutty Mandarin Salad a few years ago for a quick and easy weeknight cooking class. It comes together in a flash, especially if you’re using canned mandarin oranges. You can cut down on prep time even more by using jarred peanut sauce, which is usually near the soy sauce in the grocery store. If you’d like bulk it up a little, toss in cubed baked tofu, which you can find next to the regular tofu in the grocery store."

Serves 2 as a main dish, 4 as a side
Prep time: 10 minutes
30 Minutes or Less, Gluten-Free

2

INGREDIENTS:

FOR THE DRESSING:
¼ cup peanut butter
1/3 cup full-fat coconut milk
2 garlic cloves, minced
1 teaspoon maple syrup
½-inch piece fresh ginger, peeled and coarsely chopped
¼ teaspoon red pepper flakes

FOR THE SALAD
5 ounces spring mix salad greens (about 8 cups)
3 fresh mandarin oranges, peeled and segmented, or 2 (11-ounce) cans, drained
½ cup edamame, fresh or frozen and thawed
¼ cup chopped peanuts
2 scallions, sliced

3

INSTRUCTIONS:

Mix all the dressing ingredients together in a blender and blend until smooth and creamy.

In a large bowl, toss together the salad greens, mandarin orange slices, and edamame. Drizzle on the dressing and toss to coat well. Top with the chopped peanuts and scallion slices.

Substitution: If you have a peanut allergy, substitute almond or cashew butter. Or, if you can’t eat nuts at all, try sunflower butter.

Ingredients

Directions

1

ABOUT THE RECIPE:

DIANNE SAYS: "I created the first version of this Peanutty Mandarin Salad a few years ago for a quick and easy weeknight cooking class. It comes together in a flash, especially if you’re using canned mandarin oranges. You can cut down on prep time even more by using jarred peanut sauce, which is usually near the soy sauce in the grocery store. If you’d like bulk it up a little, toss in cubed baked tofu, which you can find next to the regular tofu in the grocery store."

Serves 2 as a main dish, 4 as a side
Prep time: 10 minutes
30 Minutes or Less, Gluten-Free

2

INGREDIENTS:

FOR THE DRESSING:
¼ cup peanut butter
1/3 cup full-fat coconut milk
2 garlic cloves, minced
1 teaspoon maple syrup
½-inch piece fresh ginger, peeled and coarsely chopped
¼ teaspoon red pepper flakes

FOR THE SALAD
5 ounces spring mix salad greens (about 8 cups)
3 fresh mandarin oranges, peeled and segmented, or 2 (11-ounce) cans, drained
½ cup edamame, fresh or frozen and thawed
¼ cup chopped peanuts
2 scallions, sliced

3

INSTRUCTIONS:

Mix all the dressing ingredients together in a blender and blend until smooth and creamy.

In a large bowl, toss together the salad greens, mandarin orange slices, and edamame. Drizzle on the dressing and toss to coat well. Top with the chopped peanuts and scallion slices.

Substitution: If you have a peanut allergy, substitute almond or cashew butter. Or, if you can’t eat nuts at all, try sunflower butter.

Peanutty Mandarin Salad By Dianne Wenz

Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.

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