Tuesday, February 6, 2018

Vegan Friendly Thai Salad


If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout plus has a creamy and indulgent peanut dressing. In other words, this taste incredibly delicious plus makes you feel stinking amazing after eating it!!
We've been obsessed with this Thai Green Salad lately, but can you blame me? It's full of flavor and jam-packed with wholesome foods! 
THAI GREEN SALAD

INGREDIENTS:
2 cups cooked quinoa
1 cup cooked lentils
1 cup purple cabbage, shredded
1 broccoli head, thinly sliced
1/2 cup cilantro, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup bean sprouts
1/4 cup crushed peanuts
1 tbs black sesame seeds
Pinch of red pepper flakes

For the Dressing:
1/4 cup peanut butter
1/4 cup water
2 tbsp. soy sauce
2 tbsp. lime juice
2 cloves garlic, minced and crushed
2 tbsp. rice vinegar

DIRECTIONS:
1. For the Green Salad, simply combine all the ingredients in a large bowl and mix thoroughly. 

2. For the dressing, combine peanut butter, water, soy sauce, lime juice, garlic and rice vinegar in a saucepan over low heat. Continue stirring over low heat until ingredients are combined and the mixture is smooth and creamy.
Enjoy!

I know we’re only a couple months into 2018, but this might just be my favorite salad of the year! We’ll have to see if I can top this bad boy.
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