Enfield

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Awesome Healthy Salad - Vegan

Nia

Nia -

United Kingdom - Tue, 10 May 2016

Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon appétit!
Ingredients

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (60ml) of coriander
1/2 cup (60ml) with crushed peanuts
The juice of half a lime
Directions

1
In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
2
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
3
Stir in the coconut milk.
4
Remove from the heat and let cool down.
5
Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
6
Mix well and serve.

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Replies (3)

skye.

skye. - Female, 30 - 40, London

EN11JJ - Wed, 8 Jun 2016

Hi Chandni,

I've been doing a big batch of it and having it for dinner and having the leftovers for lunch the next day. I just have a bigger portion for dinner than I would lunch and its great for the summer months.

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Chandni

Chandni - Female

Mon, 6 Jun 2016

Hi Skye and Nia

This cous cous salad sounds great! Do you think it works better for lunch or for dinner time?

Me and my hubby are trying to be super healthy at the moment but it's hard for him to fill up on these salads at dinner!


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skye.

skye. - Female, 30 - 40, London

EN11JJ - Fri, 3 Jun 2016

Nia what a brilliant recipe, thought I would add one for all the Vegans out there!

Large couscous salad for vegans
only 320 calories per 555g

100g giant/Israeli cous cous, cooked according to package directions
• 3 swiss chard or kale leaves, sliced into thin ribbons
• 1 carrot, grated
• 1/2 cucumber, in large dice
• 3 tomatoes, diced
• 3 rehydrated sundried tomatoes, minced
• 1 red pepper, sliced into strips
• 1 large handful of chives, finely chopped
• 1 kiwi, in large dice
• 1 lime, zest and juice
• 2 tsp sumac
• Sea salt and freshly ground black pepper, to taste
Simply toss all the ingredients together until well combined.

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