This is a simple salad bowl that is filled with fresh and colourful vegetables. It also has a lots of nutrients and protein that will give you a boost of energy at lunchtime.

This thai inspired slaw is very quick to prepare, especially if you have a food processor. You can grate all the veggies in the food processor, combine with cooked quinoa, fresh kale leaves and edamame beans. This is the base for the slaw and over this amazing mountain of fresh veggies and grains, you pour a simple and tasty peanut dressing that will bring all the flavours together. This recipe is perfect for a lunch or a side dish to serve with your supper.

Thai Style Slaw Bowl with Peanut Dressing {Gluten-Free, Vegan}

 

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Prep time

20 mins

Total time

20 mins

 

This thai inspired salad bowl that is filled with fresh and colourful vegetables. It also has a lots of nutrients and protein that will give you a boost of energy at lunchtime.

Author: Homemade Hearts

Serves: 6 portions

Ingredients

• ¼ head purple cabbage
• 1 carrot, peeled
• 5 radishes, washed
• 1 green zucchini, washed
• 3 kale leaves, washed
• 2 cups quinoa, cooked
• ½ cup edamame beans, thawed

Thai Peanut Vinaigrette

• 3 tablespoons avocado oil (or any other vegetable oil)
• 2 tablespoons white rice vinegar
• 1½ tablespoon lime juice (about ½ of a fresh lime)
• 1 tablespoon all-natural peanut butter
• 1 tablespoon Braggs Liquid Aminos (or tamari sauce)
• 1 tablespoon maple syrup
• ¼ teaspoon cayenne pepper

Garnish

• ¼ cup chopped peanuts
• A few stem of fresh herbs (Italian parsley, cilantro, etc), minced

Instructions

1. Using the grater attachment of a food processor (or a regular grater), grate cabbage, carrot, radishes and zucchini.
2. Place all grated vegetables in a large mixing bowl.
3. Remove stems from kale leaves and chop kale finely.
4. Add chopped kale leaves, quinoa and edamame beans to the grated vegetables and mix well.

Thai Peanut Vinaigrette

1. Whisk or blend together oil, white rice vinegar, lime huice, peanut butter, liquid aminos, maple syrup and cayenne pepper until smooth.
2. Serve salad into individual bowls and top with chopped peanuts, fresh herbs and 2-3 tablespoons of thai peanut vinaigrette.

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