We’re officially in the autumn season (where did the summer go??) and this recipe my go-to for at least the last month of summer. I’ve been able to sneak it in here and there on the warmer days. So fresh. So yum. So quick and easy pad thai salad. And just in case you’re thinking ‘but where is the protein??’ [;)], I’ve got you covered with peanut covered satay tofu. Yuuuuummmmm. Sah yum. Sahtay.
It’s super healthy because it’s made with shredded purple cabbage (and we all know or have heard of the magical antioxidant properties of those purple fruits and vegetables, right?) and a bunch of other veggies which means you can get your nutrients on!
Shredding the cabbage is probably the hardest part of this whole process – I still haven’t mastered it. Make sure it’s really thin otherwise your jaw will be looking like Arnold Schwarzenegger after your first serve.
Grate the zucchini, carrot and ginger. Thinly slice the capsicum and either cut the kernels off a fresh cob of corn or use just use a can. I thought about char-grilling the corn but couldn’t be bothered – I’m sure it would taste amazing though!
Add a bunch of fresh mint and squeeze two-three limes. Toss and refrigerate.
Meanwhile I put the tofu, which had been marinating in the satay sauce for at least an hour, in a hot pan to crisp up. After which I put back in the fridge to cool down before tossing it through the rest of the salad.
Serve on a large plate and dress with bean sprouts, sesame oil and more lime (all optional). Srsly. I can’t even deal. Excuse me while I go have yet another plate of this deliciousness….
Let me know what you think in the comments below!