Vegan Spicy Thai Salad Recipe with Sunflower & Sal

So the lovely people over at Sunflower & Sal have gifted me some of their favorite butters to try out. I was kindly gifted the Slow Roasted Sunflower Seed Butter and the Smooth Date Butter to try with my vegan spicy Thai salad recipe.

Considering I used to be a vegan about five years ago I still love making vegan recipes as I always find it’s the best way to fill myself up with super tasty food that is really healthy for my body. I cant live off cheese even though I wish I could!

Vegan Spicy Thai Salad Recipe

For the Salad

½ medium cucumber, halved and seeds removed

1 small carrot, peeled

½ mango, peeled

½ red pepper

1 spring onion

1 baby pak choi, shredded

¼ small red cabbage, shredded

For the Satay Style Dressing

4 tablespoons Sunflower & Sal sunflower seed butter

1 tablespoon rice wine vinegar
1 tablespoon sesame oil (substitute for olive oil to make allergen free)*
2 tablespoons fresh lime juice
2 tablespoons tamari or soy sauce

2 tablespoons Sunflower & Sal date butter (can be substituted for maple syrup)
1 large garlic clove, minced
½ inch knob of fresh ginger, peeled and chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup water, or more for a thinner consistency

To Serve

Small handful fresh coriander leaves, leaves picked (or a mix of basil and mint)

½ fresh red chilli

1 tablespoon toasted sunflower seeds

1 lime cut into wedges (to serve)

METHOD

1. Cut the cucumber and carrot into ribbons using a vegetable peeler.
2. Slice the mango, red pepper and spring onion lengthways into thin strips.
3. Put all the prepped salad ingredients into a large bowl and toss well to mix.
4. Put all the dressing ingredients in a high speed blender and blitz into a smooth sauce.
5. Drizzle a generous amount of the dressing over the salad and sprinkle over the coriander leaves, toasted sunflower seeds and sliced red chilli.  Serve with lime wedges.

PIN ME