THE Perfect Thai Salad

I spent six months in Thailand– six months spent pretty much chowing down on ALL the delicious street foods and checking out markets where, you guessed it, I ate even more food. And now that I am (sadly) back in the States, I still find myself craving that spicy, flavor-packed food of the Southeastern Asian nation.

Luckily, I have found some pretty bomb recipes, including this one, that tend to satisfy my craving. This recipe in particular, mixes in healthy carbs, tons of vegetables, a good dash of protein and just the right amount of Thai flavor- in this case a sauce that takes me back to those pad thai days.

It is also incredibly easy to make. Think less than ten minutes start to finish (less if you pre-cook some of it). So if you are like me, and find yourself craving a bit of Thai food (but don’t necessarily want all of the oil and fats that go with it) then this is the dish for you!

cabbage
So pretty. PC Underground Health Reporter. 

First, the ingredients.

  • Cabbage, purple is my go-to
  • Carrots, shredded is best but normal or baby works too!
  • Pepper, red or yellow for that color
  • Cilantro, you either love it or hate it (you can guess where I stand)
  • Green onions, just for a finishing touch
  • Thai chilies, these are HOT so be warned
  • Limes, because you can’t have a dish without limes
  • Quinoa or Cous Cous, either work and both are delicious
  • Tofu or eggs, again, either work and both are a great protein source
  • Peanut Butter, for that authentic Thai flavor
  • Soy Sauce, add a little salt (you don’t need much)
  • Crunchy topping: peanuts work, but I roasted some chickpeas and they were pretty darn good (plus, more protein!)

See not that much. Most of that stuff is easy to come by (and if you can’t find the Thai chilies then jalapenos work too!)

Now, for the preparation.

  • First, cook the quinoa or cous cous and drain until dry.
  • Chop up the cabbage into thin ribbons.
  • Cut the other veggies (the pepper, chilies and green onions) into small pieces.
  • If the carrots aren’t cut thinly then do that as well.
  • Add all vegetables and (dried) quinoa or cous cous into a mixing bowl.
  • Heat up a pot and mix the peanut butter and soy sauce (warning, a little bit of soy sauce goes a LONG way).
  • Once sauce is done, pour over the vegetables and stir until it is all coated.
  • Cook your eggs or tofu however you want, then put them on top (a nice over-easy egg is pretty darn delicious).
  • Finally, add the toppings; either peanuts or another type of crunchy-thing, the green onions and a couple squirts of lime.

Boom! Done.

This dish is beyond easy. Plus you can easily customize it to whatever you want. If you want it super spicy, add more chilies. If you want lots of crunch then load up on roasted peanuts. You do you.

In the end you will have a delicious meal that has lots of flavor, lots of good carbs and protein and is so colorful it might remind you of a rainbow. Plus, best of all, it will remind you of Thailand in all the best ways.

thai stfood
I miss this so much… PC Low Gravity Ascents

So eat up and let me know below how it was!

*** Here is the Pinterest recipe I based this off of (and where the delicious first photo is from). Definitely give it a look  🙂

 

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