I used to be a salad dodger. I admit. But I’d only ever be served up limp, soggy lettuce and watery cucumber so who can blame me!
I’ve now learnt that the trick to healthy eating is to make it taste so good you actually WANT to eat it. Hardly revolutionary I know but it was new to me that you could mix fresh, nutritious veggies with moreish favourites such as satay sauce.
Vinegar is also key. Get enough acidity into a salad and it’s way more satisfying.
With that in mind here’s my recipe for a Vegan Thai Satay Salad that’s fresh, healthy and super tasty. It’s also quick to make and the recipe is versatile enough that you can pretty much include whatever veg you have in the fridge.
I used a mixture of spring veg – new potatoes, asparagus, orange pepper, spring greens and radish then added some spring onions, coriander, cashews and red chilli for a flavour and texture kick.
Thai Satay Sauce
The satay sauce is super easy to make and doesn’t really have exact proportions. It’s best just to blend everything together, taste it and then tweak until it’s super tasty. The sauce is a great recipe to have and goes well with a ton of other recipes like these Bangin’ Baked Thai Tofu Bombs.
Studies show that eating fresh vegetables with a little fat, such as oily dressings or nuts, helps the body absorb valuable nutrients found in vegetables, such as lycopene and beta-carotene, which have been shown to help prevent heart disease and cancer. In contrast, eating a salad without any fat may deprive your body of these healthy nutrients, which are known as carotenoids.
This is especially important for pregnancy as you need protein and healthy fats as well as all those veg. Plus, it just tastes better!
This Thai Satay Salad is…
Let me know if you give it a go! #preggieveggie
- 450 gnew potatoes
- 200g asparagus
- 300g spring greens
- 1 tbsp. rapeseed oil
- 1 orange pepper
- 30g fresh coriander, chopped
- 240g radishes, sliced thinly
- 50g spring onions, sliced
- 1 red chilli, sliced
- 50g cashews
- Tbsp. white wine vinegar
- Put the potatoes into salted boiling water with 2 cloves of peeled garlic until soft - around 10 minutes
- For the last couple of minutes add the asparagus
- Cut the spring greens and pepper and add them to a frying pan with a little oil - season and cook them for as long as you like (depending how crunchy you want them) - probably about 4 minutes
- Combine the chopped coriander, radish, spring onions and chilli in a large bowl
- Add the spring greens and pepper
- Toast the cashews in the spring green pan until golden - about 3 minutes
- Add the seasoned potatoes (save the garlic), asparagus and cashews to the salad
- Dress the salad with oil (I like this one) and white wine vinegar
- Add all the ingredients into a blender and blitz - add a bit of water to loosen
- Taste and tweak to your preference
* Nutritional info is for ⅓ of the final amount
*If you have leftover sauce, keep it in the fridge for another recipe