Print
Vegan Thai Salad Recipe
A healthy salad base with a rainbow of vegetables, roasted edamame for some protein and some healthy fats from the nuts and a Thai peanut sauce dressing, making it a great balanced lunch idea.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 430 kcal
Ingredients
Peanut Sauce
- ¼ cup smooth unsalted peanut butter
- 3-4 tbsp lemon juice
- 1 tsp chilli flakes
- 2 tbsp tamari
- 4 tbsp water
Edamame
- 2 cups fresh edamame
- 1 tsp sunflower oil or some fry spray
- Generous amounts of salt and pepper
Salad bowl
- 200 g kale
- 4 medium carrots either in ribbons or roughly chopped
- 2 red peppers thinly sliced
- 120 g cashews
Instructions
-
Preheat oven to 200°c. Place edamame on a baking tray and either spray with fry spray or drizzle with the oil. Add the salt and pepper and toss lightly on the tray to ensure it’s evenly coated. Cook on the top shelf for 15-20 minutes until the edamame is starting to crisp up.
-
While the edamame is cooking, add all ingredients for the peanut sauce to a blender and mix until smooth. The sauce should be fairly thick but still very easy to stir and able to be poured.
-
Mix all of the salad ingredients in a large bowl, toss to combine, then stir in the peanut sauce and gently massage the kale. Massaging the kale will help the sauce spread more evenly over the leaves. Once the edamame is ready, add that to the bowl then distribute evenly across 4 salad bowls.