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
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)
- Cut the cucumber and carrot into ribbons using a vegetable peeler.
- Slice the mango, red pepper and spring onion lengthways into thin strips.
- Put all the prepped salad ingredients into a large bowl and toss well to mix.
- Put all the dressing ingredients in a high speed blender and blitz into a smooth sauce.
- 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.