Rainbow Thai Salad
Who doesn’t love a Thai salad?! Crunchy. Fresh. Sweet. Sour. And best of all, super easy!
This gastric sleeve friendly recipe is from the Forever After Recipes archive and I just love it! It’s suitable for when you’re on the pre-op VLCD diet (Optifast) but also a great way to get vegies in after your surgery, too. Just add a protein of your choice to make it a full meal. I’d love to hear if you try it and what you think so feel free to comment below.
Serves: 4 pre-sleeve portions or 8-10 post-sleeve portions
Time: Only 20 minutes (or less if you use a spiraliser or food processor with the shredding attachment to make the vegie prep super duper simple and quick.)
Ingredients
- 1 large carrot, shaved into ribbons
- 1 large zucchini, shaved into ribbons
- 1 red capsicum. deseeded and cut into long matchsticks
- 1 long red chilli, finely sliced length ways
- 1 cup finely shredded red cabbage (approx. 1/8 small cabbage)
- 2 spring onions, cut into matchsticks
- 50 grams cashews, crushed (approx 1/3 cup)
- 3 tablespoons sesame seeds (I like to use black sesame seeds)
- 1 handful coriander leaves
- 1/2 lime, cut into wedges to serve
- 3 tablespoons almond butter
- 3 tablespoons freshly squeezed lime juice
- 2 1/2 teaspoons tamari
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
- 1 garlic clove, crushed
To Serve
Dressing
Method
1. Place the dressing ingredients in a bowl and mix together, add up to 3 tablespoons of water to get the desired consistency.
2. Place the zucchini, carrot, capsicum, cabbage, chilli and spring onions in a large bowl.
3. Pour dressing into bowl and toss gently to coat vegetables. Allow to sit for around ten minutes to allow the dressing to soak in.
4. Sprinkle with cashews, sesame seeds and coriander, serve with lime wedges. Enjoy!
