Flavor burst Pad Thai salad
One of my most unexpectedly successful recipes from last year was my Pad Thai salad. I first discovered the inspiration for this recipe in a Fresh Living magazine and added it to a list of recipes I taught the domestic of a client of mine, who is a raw vegan.
It has become a household favourite of mine and I have been making and remaking it non stop with various tweaks and twists each time. My clients have also been loving it and I have taught this recipe at least half a dozen times for various clients since I came back from abroad. Every time it has been a smash hit.
When you look at the ingredients, most people are suspicious and can’t imagine this being any good. But once you taste it, it is a burst of freshness and flavour. Totally unexpected.
Pad thai salad
Serves 4 side salads or 2 main courses
1 cup of butternut, peeled into ribbons with a potato peeler
1 cup of cabbage (red or green), finely shredded
4 baby marrows, peeled into ribbons with a potato peeler
2 medium carrots, peeled into ribbons with a potato peeler
½ a red pepper, cut into thin strips
1 tsp of salt
½ a cup of raw cashew nuts (peanuts or almonds)
2 Tbsp of pickled ginger, roughly chopped
80ml of coconut cream (or coconut milk)
2 Tbsp of peanut butter (or nut butter of choice)
1 clove of garlic, crushed
1 tsp of fresh ginger, finely minced
2 Tbsp of soya sauce
1 Tbsp of the juice from the pickled ginger
Juice of 1 lime or half a lemon
a handful of coriander leaves, picked and washed for serving
1 fresh chilli, chopped (optional)
Toss the veggies with the salt and set aside while making the sauce. Whisk together all the ingredients for the sauce until smooth.
Arrange the veggies on a platter and drizzle with the dressing. Or toss them all together in a large bowl and serve into individual portions.
Garnish liberally with the nuts, pickled ginger and coriander. Add chopped chill to the garnish for extra zing if you like that.