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 favorite 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 flavor. 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
Dressing
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.
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