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
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)
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.