I have a tendency to think that when you’re eating raw vegetables, you need a pretty robust dip, sauce, or dressing to contend with. I love a chunky salad, but a vinaigrette just gets lost among the concrete carrot discs. Hand me a ranch or a green goddess dressing and I’ll forgive you.
I eat this salad with whatever leftover grain-type thing I have in the fridge – quinoa or brown rice usually, but you can experiment with what you like or what you have on hand (or both, if you’re lucky).
I particularly like this green goddess dressing in late summer and you’ve got a thousand bunches of basil going nuts in the garden, in amongst all that stuff you planted because you thought it would be useful to have but never actually used. You can put almost anything green in this dressing. I also like to make it when I’ve got homemade mayonnaise leftover that needs using up.
Also, don’t go too crazy with the tarragon unless you like your salad to taste of licorice. In which case, you’re probably pregnant and you should get that checked out.
And for a vegan version, you might like to try this one. Yum!
Quinoa and Raw Veggie Salad with Green Goddess Dressing
Print recipe
Ingredients
- 1 cup leftover quinoa or brown rice (per person)
- 2 cups favourite raw veggies (I used broccoli, tomato, mushroom, carrot, cucumber, onion and celery)
- 3/4 cups mayonnaise
- 3/4 cups sour cream (or yogurt, whatever you have)
- 2 cloves garlic, crushed
- 1/2 cup fresh flat-leaf parsley
- 1/2 cup fresh basil
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh chives
- 2 tablespoons lemon juice
- 1 pinch sugar
- 1 pinch each salt and pepper
Directions
| Step 1 | |
| In each bowl add a cup of rice or quinoa. Layer the veggies on top. | |
| Step 2 | |
| In a blender, add the garlic and herbs first with the lemon juice, and then the sour cream and mayonnaise. Pulse until combined and then blend until smooth. | |
| Step 3 | |
| Add the sugar, salt and pepper to taste. Serve with the salad. | |
The Plumbette says
October 5, 2015 at 4:54 pmThis looks so colourful and delicious!! I have to raid your blog to find some vegetarian dishes I can cook for my neighbor next door who has just had twins. As soon as she told me she was vegetarian I had to make a mental note to go through your blog! Hope you e been keeping well lovely! Xx
Veggie Mama says
October 5, 2015 at 6:25 pmOh you’re so thoughtful! I’m sure there’s plenty to keep you occupied 🙂
Michelle Lisle says
October 6, 2015 at 12:32 amhey Stacey,,,,,loving my salads too now the weather’s warming up but I have to have some kind of dressing on it as well or they just get too blah……besides dressing maes it fun because then you can undress it lol 😉
Veggie Mama says
October 6, 2015 at 9:17 pmhahah even I can’t do undressed salad!
sammie@theannoyedthyroid.com says
October 6, 2015 at 3:20 amYum! Love me some raw veggies and that dressing looks delicious! You had me at sour cream!
Veggie Mama says
October 6, 2015 at 9:18 pmSuch an american thing but I love it in a dressing!
Shari from GoodFoodWeek says
October 6, 2015 at 9:08 pmGET IN MY BELLY… I shouldn’t be looking at these posts whilst I have an empty fridge/pantry.
Veggie Mama says
October 6, 2015 at 9:18 pmyeah I’m starving right now and I’m looking at all the food I ate in Bali. Silly.
mrsrodimus says
October 6, 2015 at 9:57 pmEvery time I attempt to do anything quinoa, it ends with me in the fetal position on the kitchen floor. Rice = fine. Couscous = fine. Damn triple chocolate hazelnut torte = fine. It must be the old gypsy curse that was placed on me, one late night in St Kilda. I have to give it a go, so I’ll have to substitute rice. Or, just stick the veggies straight in the sour cream?
Veggie Mama says
October 7, 2015 at 11:00 amI’m all about sticking the veggies straight in the sour cream!
I often make gluggy quinoa, it’s definitely a curse! I can do everything else (except cous cous) perfectly fine.