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Eastern Dragon Salad
Your new go-to salad with all the sweet, tangy, crunchy elements. This easter dragon salad is not something you're going to want to share.
Course Salad
Cuisine Thai, Vietnamese
Keyword be good organics, cruelty free, easy, gluten free, healthy, quick, recipe, salad, thai, vegan, vegetarian
Prep Time 15 minutes minutes
Servings 1 person
Calories 655kcal
- 1/2 c finely shredded purple cabbage (reserve one big purple cabbage leaf to serve the salad in)
- 1/2 c julienned zucchini
- 3 snow peas, chiffonnade (sliced very finely)
- Small handful mung bean sprouts
- Small handful raw, activated almonds
- Small handful finely chopped coriander (cilantro)
- 1 tsp sesame oil
Tangy Almond, Ginger and Kaffir Lime Sauce
- 1/4 c sundried tomatoes, soaked in water til soft (reserve the soak water when done)
- 2 tbsp soak water
- 1/4 c almond butter
- 2 tbsp freshly squeezed orange juice
- 1 tbsp red onion, finely chopped
- 1 tbsp coconut nectar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and minced
- 1 clove garlic, minced
- 1 kaffir lime leaf, chiffonnade
- 1/4 tsp flaky sea salt
First, make the sauce – blend everything together in one go, put the liquid in first to help it blend.
Next, make the salad, toss the cabbage, zucchini, snow peas and sprouts in a bowl with the sesame oil.
Arrange in the centre of the big purple cabbage leaf.
Dollop a generous spoon of sauce over the top.
Top with coriander leaves and roughly chop the almonds and scatter them over the top to finish
- Make it nut free: Substitute the almonds to watermelon or sunflower seeds and the almonds butter to sunflower seed butter.
- The dressing will last in the fridge for 4 days
Calories: 655kcal | Carbohydrates: 36g | Protein: 18g | Fat: 54g | Saturated Fat: 5g | Sodium: 661mg | Potassium: 1640mg | Fiber: 10g | Sugar: 18g | Vitamin A: 432IU | Vitamin C: 42mg | Calcium: 247mg | Iron: 5mg