Crunchy Thai-Style Salad


Crunchy Thai-Style Salad

Makes approximately 3-4 serves


(I use organic where possible)

  • 1/2 of a purple cabbage sliced finely

  • 250 grams of bean sprouts

  • 1/2 bunch of coriander

  • 1/2 bunch of mint

  • 150 grams of snow peas sliced into chunky segments

  • Chilli (seeds removed) optional

  • 100 grams of slithered almonds (toasted) for garnishing



  • 1 x tablespoon of sesame oil

  • 1 x tablespoon of maple syrup

  • 2 x tablespoons of apple cider vinegar

  • 1 x teaspoon of chilli paste (optional)


Simply add all ingredients to a bowl, then add the dressing and lightly toss. Garnish with chilli and toasted almonds. I like to serve this salad with Grilled tofu with tumeric and cumin spices (as pictured) or a poached chicken.