Thai Tossed Salad
Inspired by the house salad I’ve enjoyed at Thai restaurants, this is the perfect companion to several of the Thai-style dishes in this book. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.
Recipe information
Yield
6 servings
Ingredients
1 cup small broccoli florets, raw or lightly steamed
2 plum tomatoes, diced
1/2 medium cucumber, peeled and sliced
1 medium red bell pepper, cut into short, narrow strips
1 cup unsweetened pineapple chunks (about half of one 20-ounce can, drained)
1 large celery stalk, sliced diagonally
1/2 cup sliced cremini or baby bella mushrooms
Mixed baby greens, as desired
1 cup mung bean sprouts or 1/2 cup green sprouts (such as sweet pea shoots)
3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed
Preparation
Step 1
Combine all of the ingredients except the last three in a serving bowl.
Step 2
To serve, arrange baby greens on a large serving platter. Top with the salad, then sprinkle with the sprouts. Serve, passing around the Coconut-Peanut Sauce for everyone to dress their salad as desired.
nutrition information
Step 3
Calories: 91
Step 4
Total Fat: 3g
Step 5
Protein: 3g
Step 6
Carbohydrates: 13g
Step 7
Fiber: 3g
Step 8
Sodium: 85mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
