Ever since we got our hands on Thug Kitchen’s new cookbook Thug Kitchen 101: Fast As F*ck, we can’t stop laughing.
Or cooking, for that matter. The hefty, hardcover book has over 200 pages worth of plant-based, profanity-laced recipes that will make you seriously hungry (vegan food never looked so f*cking good). But here’s the best thing—nearly every recipe in the book is unfussy and uncomplicated, takes less than 30 minutes to make, and is actually crazy-healthy without being boring.
Case in point? The Firecracker Salad. We’ve been whipping up this recipe on repeat lately—it’s just so pretty (and tasty).
Vegan Firecracker Salad
Cook Time: 5 Minutes
Makes enough for 4 to 6 people
Not quite a slaw, not quite a salad, but all-around explosive flavor. People might ask you for the recipe, but you can tell them to fuck off so you can keep this your signature salad. Whoever said you don’t make friends with salad clearly never fucked with this. That poor, lonely, malnourished bastard.
Jalapeño-Cilantro Dressing
1 jalapeño, seeded and cut into quarters
¼ cup chopped cilantro
3 tablespoons lime juice
3 tablespoons rice vinegar
2 teaspoons agave or your favorite liquid sweetener
¼ cup olive oil
Salad
1 small head napa cabbage, cut into thin strips (about 6 cups)
3 cups sliced spinach
3 carrots, cut into 2-inch matchsticks (about 2 cups)
½ cucumber, cut into 2-inch matchsticks (about 2 cups)
3 cups radish matchsticks (2-inch-long)
2 cups jicama matchsticks (2-inch-long)
¼ teaspoon salt
¼ cup minced chives or green onions
1. First, make the dressing: Pulse the jalapeño and cilantro until finely chopped. Add the lime juice,vinegar, and agave then blend that shit again real quick. With the machine running, slowly drizzle in the olive oil until the dressing is thick, about 15 seconds. Set it aside for a minute.
2. Make the salad: Combine all the veggies in a large bowl, then toss in the dressing. Fold in the salt and chives. Serve right away or let it chill in the fridge for 30. Best eaten within 2 hours of dressing.
