One last summer salad, which also makes a great make-ahead lunch. Perfect for back-to-school / work season. Made with shredded vegetables, tofu and topped with avocado, cashews and fresh herbs. The dressing is easy to make ahead and pop in a jar for lunch!
This recipe came about from having extra ingredients from making mango fresh rolls, turns out the ingredients make a great salad. After a busy summer I have been packing lots of lunches and dinners to go. I feel so much better after having homemade food and it is a great way to save money!
If you like these try: Mango Fresh Rolls, Soba Noodle Bowl or Tofu Poke Bowl.
If you make this recipe I would love to know how it turns out! Make sure to follow @Plentyfullvegan on Instagram.
Thai Summer Slaw
Thai inspired shredded salad with creamy almond butter dressing.
Cuisine: Salad
Serves: 2
Ingredients
- 4-6 Stalks Kale
- 1 Cup Purple Cabbage
- 2 Carrots
- ½ Cucumber
- ½ Sweet Pepper
- 1 Small Mango (Optional)
- ½ Block Firm Tofu
- ½ Cup Edamame
- Handful of chopped cilantro and basil
- ¼ Cup of cashews
- 1 Avocado
- Sesame seeds to garnish
- Dressing
- 2 Tbsp Almond Butter
- ¼ Lime
- 1.5 Tbsp Maple syrup
- 2 Tbsp Tamari
- 1-2 Tbsp water to thin
Instructions
- Chop all salad ingredients into fine shreds. I used a spirilizer for the carrot. Feel free to also use a julienne peeler.
- Combine dressing ingredients in a small bowl. Add water to thin it out to a desired consistency.
- Combine and garnish with chopped cashews, avocado and sesame seeds.
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