THAI-STYLE SALAD

I absolutely love the freshness of Southeast Asian food so I’m sharing with you my take on a Thai salad. It must be rather good, as it managed to convince my carnivorous husband to have a go at tofu. There are lots of raw veggies for optimum nutrients, the cashews provide healthy fats, and tofu is a great source of lean protein. Hit me up on Instagram and let me know if you give it a go.

Ingredients

200g firm tofu, cut into 2cm cubes

Handful Thai basil, shredded

Handful coriander, shredded

Half a cucumber, finely sliced

100g Cashews, coarsely chopped

1 spring onion, finely sliced

½ Chinese cabbage, shredded

2 carrots, grated

1tbsp coconut oil, for frying the tofu

Dressing

3 tbsps Fish sauce (replace with tamari or soy sauce if you or your dining companion are vegetarian or vegan)

Juice of two limes

1 tbsp Honey

2 cloves minced Garlic

2 red Chillies, finely sliced

Directions

Shallow fry the tofu in the coconut oil until crisp and set aside on kitchen roll to drain.

For the dressing, mix together the dressing ingredients in a bowl until well combined.

Mix the salad ingredients until well combined (reserve a handful of cashews to garnish).

Pour over the dressing and then mix well until the dressing completely coats the salad ingredients.

To serve, pile the salad into the centre of two plates. Top with the tofu pieces and sprinkle over the remaining chopped cashews