Thai Rainbow Crunch Salad

A vibrant, fresh and crunchy Thai-inspired salad that’s as beautiful as it is delicious.
Packed with shredded cabbage, colourful vegetables, toasted nuts and seeds and a creamy peanut dressing, this rainbow salad is bursting with texture and flavour. Perfect as a light lunch, a side dish, or a refreshing plant-based main. It’s easy to prepare, endlessly customisable, and sure to impress at any table.

Organic Cashew Nuts 1kg (Sussex Wholefoods)

60g Cashews

Roasted Peanuts With No Salt 1kg (Sussex Wholefoods)

60g Peanuts

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

30g Sunflower Seeds

Organic Smooth Peanut Butter 1kg (Biona)

100g Peanut Butter

Organic Japanese Brown Rice Vinegar 150ml (Clearspring)

1 tbsp Rice Vinegar

Organic Lime Juice 200ml (Biona)

2 tbsp Lime Juice

Buckwud Canadian Maple Syrup 250g (Rowse)

2 tbsp Maple Syrup

Organic Toasted Sesame Oil 250ml (Clearspring)

2 tsp Sesame Oil

Sriracha Hot Chilli Sauce 730ml (Flying Goose)

1 tbsp Sriracha

Organic Soya Sauce 150ml (Clearspring)

3 tbsp Soy Sauce

Organic Edamame Beans 200g (Biona)

200g Edamame Beans

Organic Beansprouts 330g (Biona)

50g Beansprouts

Organic Garlic & Ginger Paste 130g (Biona)

2 tsp Garlic & Ginger Paste

Other Ingredients

Method

1. Cut the cabbage thinly using a knife or a mandoline.
2. Chop carrots, peppers, cucumber, onions and herbs.
3. On a dry pan over medium-high heat, toast peanuts, cashews and sunflower seeds until lightly browned. Chop roughly.
4. Place peanut butter, soy sauce, vinegar, lime juice, maple syrup, sesame oil, fresh ginger, garlic, sriracha (if using) and water in a blender and blend until smooth.
5. Assemble your salad – place all veggies in a bowl. Add about 2/3 of the dressing and mix well. Add 1/2 of the toasted nuts, mix well.
6. .Garnish with the remaining sauce, nuts, and fresh herbs.
7. Serve with fresh lime wedges on a side.