This vegan salad is bursting with flavours from Thailand with a delicious balance of sweetness, heat, zesty zing, saltiness and fragrance.
The variety of different textures makes this salad really satisfying too.
1 large papaya (ripe or un-ripe), cut into chunks
1 pepper (red, orange or yellow), sliced into thin strips
2 carrots, peeled and cut into thin strips
24 cherry tomatoes, sliced in half
2 spring onions, sliced diagonally
20g fresh coriander, finely chopped
CREAMY PROTEIN PEANUT GINGER DRESSING
8g root ginger, finely chopped
1 plump garlic clove, crushed
3 tbsp peanut butter
1 tbsp soya sauce or tamari
3 tbsp lime juice
1/2 red chilli, finely chopped or ½ tsp chilli flakes (or double up if you like things hotter!)
2-3 tbsp water (depending on how thick you like your dressing)
1 tbsp vegan protein powder (soya bean or pea)
1 tsp sweetener of choice; agave, maple syrup, date syrup, fibre syrup or ½ tsp stevia
Pepper to taste
In a dry large saucepan, toast the cashew nuts until they are lightly coloured. This helps release the cashew nut oils and makes them more fragrant. Set aside.
In a large bowl mix together all the salad ingredients.
In a small cup or small bowl, mix together all the salad dressing ingredients. You can use the back of a spoon to mix the peanut butter in with the remaining ingredients. Season to taste, adding more chilli, sweetener and pepper as required.
Dress the salad and garnish with the toasted cashews, sesame/chia seeds and sliced spring onion.
Did you enjoy this dish? Explore more vegan salad recipes.
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