Some of my recipes take more thought and planning, but it’s funny how some of my absolute favorite dishes are the one’s I create out of necessity. So, it’s the end of the week and my fridge is starting to look a little bare. I have 30-minutes to feed the family and then we have to leave for the evening activities. Here is where fast or convenient food can look appealing but I made this delicious salad with the few scapes I had in the fridge and this salad was a huge hit!
It is funny how different shapes of veggies can appeal to the eye and create interest, as well as make one veggie produce more servings. I have one small cabbage left, only a few carrots, a handful of micro greens and one zucchini. By sprilizing the zucchini and using a carrot peeler to make the strips in minutes this made my few vegetables go farther. I had a bottle of good, organic low-sodium peanut sauce which I tossed the salad in, sprinkled cashew nuts and poppy seeds on top. This made for a plant-based meal with healthy fats, protein, and tons of vitamins and minerals. A perfect light meal made in less than 10 minutes. If you have more time you can use my Spicy Peanut Thai Sauce in your blender that is so delicious and a great source of plant-based protein.
Healthy Thai Peanut Salad
Ingredients
- 1 small head purple cabbage, chopped
- 4-5 carrots, peeled into strips
- 1-2 handfuls microgreens or sprouts
- 1 large zucchini, spirilized
- 1-1.5 cups your favourite peanut thai sauce or try my sauce in the recipe notes
- 1 tbsp poppy seeds
- 2 tbsp unsalted, raw cashews
Instructions
- Spiralize your zucchini, peel the carrots, chop the cabbage, and add the sprouts to a platter.
- Pour the peanut thai sauce over salad and gently toss. Spinkle with nuts and seeds.
