Try a Tantalising Thai-inspired Salad Tonight

With Spring less than 2 weeks away in good ol’ P-town I was craving salad for lunch.  Furthermore, most of Monday (today) has been blessed with mucho quantities of sunshine, fresh breezes and chirping birds.  It makes the first day of the working week just that much more bearable.

This is based on the classic Thai ‘som tum’ salad.  I couldn’t for the life of me find any green papaya so made do with the contents of my veg crisper.

Take it from me – the dressing will take the veggies you use to a whole other level.

Raw Thai Salad

Dressing:

2 red chillies (sliced thinly)
2 garlic cloves (chopped)
4 tbs tamari or nama shoyu
4 tbs lime juice
4 tbs sweetener (I used rapadura sugar)

Salad:

handfuls of sliced purple cabbage, zucchini, fennel, sprouted mung beans
unseasoned cauliflower rice (I had a batch the night before so threw this in there to bulk it up)

NB: Cauliflower rice?  Dead easy.  Blitz chunks of cauliflower in a food processor until crumbly.

To make the dressing put all ingredients in a blender and press ON.  Done!

Serve salad onto plates and drizzle with dressing.  Top with chopped raw nuts or seeds (I used cashew and sunflower seeds).

Bask in the sunshine while eating.  Daydream you’re lazing on a beach in Koh Samui getting massages and sipping cocktails.

P.S.  Want to up the protein content?  Add chunks of tofu or tempeh.

P.P.S.  If you have a low tolerance for heat, remove the seeds or just use one chilli.

Till next time!  Hope you all had a good start to the working week.

tasty thai

tasty thai

 

Advertisements

5-minute Asian-inspired Coleslaw

Can barely muster up the energy to change the TV channel, let alone make yourself something to eat?

Enter one of the easiest ‘no brainer’ dishes ever.

I usually make a large batch and I’ve got lunch for the next few days.  Winner with hubby’s taste buds too.  For those interested, see this previous post regarding the nutritional benefits of cabbage, and especially its anti-aging properties.

Refreshingly light, this version skips the heavy processed mayo characteristic of traditional coleslaw.  If you’re not a fan of garlic omit one clove.

Sesame Seed ‘Slaw

1 cup shredded purple cabbage
1 cup shredded green cabbage
1 grated carrot
handful diced onion
lemon juice
2 garlic cloves, minced
1 tsp ground cumin
1 diced tomato
1 tsp sea salt
olive oil
apple cider vinegar
sesame seeds

Mix everything together in a large bowl.  Let the flavours develop for at least 10 minutes.  Adjust seasonings if necessary.

The colours in this dish make it appetizing to both the eyes and the tummy 🙂

To add more ‘bulk’ and turn this side dish into a complete meal, top with slices of avocado or throw in a mugful of sprouted chickpeas, buckwheat or quinoa for added protein.

Bahhh… Mondays.  Where did the weekend go?  Hope you survived yours in good nick.

rainbow coleslaw

rainbow coleslaw