Vegan Thai Salad
Salads and light meals

Vegan Thai Salad in a Zesty Dressing

For a vegan twist on the traditional Thai beef salad simply opt for a Thai Salad. You won’t miss meat with these gorgeous greens dressed in a punchy blend of spices sweet, salt and sour.

Quite frankly, sublime and … same-same but different!

If you’re looking to feed a crowd or an economical choice then you can’t go past an abundance of salad greens. Better yet you’ve got a bowl full of goodness with produce which boasts anti-inflammatory and anti-oxidant properties.

This salad is perfect alongside a Vegan Caesar Salad.

Ingredients

  • Large lettuce or 2 small (the cos variety lettuce work well)
  • 1 Lebanese cucumber
  • 6 baby corn
  • handful of green beans, chopped
  • 1/2 cup of broccoli sprouts
  • 1/2 cup of bean sprouts
  • 2-3 sprigs of fresh mint
  • 2 cloves of garlic, crushed and finely sliced
  • 1 bullhorn chill, finely sliced
  • 1/4 cup of cashew nuts
  • Juice from one lemon
  • 2 tbsp of vegan fish sauce
  • 2 tsp of coconut sugar

Method

  1. On a hot plate lightly grill the corn, beans and garlic in a little olive oil. Remove from heat and set aside when done.
  2. Assemble all salad greens in a serving bowl and top with the grilled corn and beans.
  3. To make the dressing; grilled garlic, chilli, lemon juice, vegan fish sauce and coconut sugar. Mix thoroughly and add 1-2 tsp of water .
  4. Pour dressing over the salad and top with cashews and a final spritz of lemon.