There’s a battle going on over here.

It’s hot out. 

I want to bake and I don’t want to bake.  And I want to bake.  Wahh.

Then again, do I really want to turn on the oven when we live in a cute little house with no air conditioning? 

I have a few really good books that have been collecting dust over in the corner. They’re calling for me and a cold, non-baked glass of strawberry lemonade. 

See how nice that would be?

But listen - can’t you hear those brownies calling for me?  Don’t lie.  I know you can.

Time for this salad to swoop in and save my from my baking addiction!  I adore this salad for three reasons. 

1. It tastes sweet, spicy, and amazing all at the same time.
2. It takes me 5 minutes to make.
3. It doesn’t use the oven!

Make it today.  And tomorrow.  And for the rest of the summer. 

And I probably won’t be able to hold off the baking urge much longer, so get your oven mitts ready!

5-Minute Green Curry Salad; serves 4

• 1 bag preshredded coleslaw (I used the broccoli slaw)
• 1 cup shredded carrots
• 1/3 cup coconut milk
• 1/2 cup light sour cream
• 2 tablespoons sugar
• 1 tablespoon green curry paste
• 1 teaspoon curry powder
• 1 teaspoon vinegar
• 1/4 cup golden raisins
• 1/4 cup sunflower seeds or other nuts
• fresh cilantro

1. Whisk together the coconut milk, sour cream, sugar, green curry paste, and curry powder.
2. Put coleslaw and carrots in a large bowl and toss with the sauce mixture.  Add raisins, sunflower seeds, and cilantro and stir until well combined.
3. Refrigerate for an hour, toss again, and serve!

Sal-ad!  Sal-ad!  Sal-ad! 

I love you 5-Minute Green Curry Salad!

Do you bake in the summer?  And do you have an AC unit to donate to me?  I’ll bake you cookies all summer long.