Post Holiday Peanut Dressing

Today was a celebrated rainy day in Northern California! That’s rain making our backyard view hazy, not smoke!

Isn’t that beautiful? Many would consider today’s weather gloomy and wet, but we celebrated it to clear the smoky air and help firefighters. And hopefully much more rain to come in the next week or so. Miko wanted nothing to do with it and was perfectly happy to hide under his blanket.

So Thanksgiving is tomorrow and I don’t have a Thanksgiving-themed recipe for you, I’m such a bad blogger. But you might be feeling a little overwhelmed with Thanksgiving recipe inspiration like me. And maybe this could be one for a salad dish. But really it’s a good recipe to recover from all the rich eating because it’s loaded with thick and creamy peanutty comfort and a sweet and spicy kick without oil or sugar. It’s a comforting way to liven up a salad while still focusing on healthier meals. And it’s got raw garlic and ginger, great options for rich eating recovery!

For the salad, I shredded a bunch of carrots and cabbage in a food processor and added canned chickpeas and fresh pomegranate I got from a co-worker’s tree. Simple and used what I had on hand.

The dressing has a very rich and creamy texture almost looking like peanut butter.

And coated the shredded veggies perfectly making it a fun twist option for coleslaw too.

It’s thick and rich, but not greasy or overly spicy and worked great in this salad.

And hubby found a fun new salad topping to try that worked with it too – Crunchsters Vegan Beyond Bacon Sprouted Mung Bean snack/salad topping.

Crunchy with a sweet and smoky maple “bacon” flavor and the crunch holds up when coated in dressing adding more texture to a salad.

I hope you have a great Thanksgiving and don’t eat or drink too much! Use this recipe to clean things up between the holidays!