Pad Thai Summer Salad

Name: Pad Thai Summer Salad
Cuisine: Asian, Thai
Ingredients: A handful of shredded white cabbage; Handful of red cabbage shredded; 1 carrot; 2 spring onions; 100g smoked tofu, diced; 2 tbsp roasted salted peanuts, roughly chopped; 1 lime; 2 tsp soy sauce; 2 tsp fish sauce; 1 tsp peanut butter; 1 tbsp mirin; 0.5 tsp chilli paste; 0.5 tsp garlic paste; 1/2 tsp tamarind; 1 tsp brown sugar; Small handful of Coriander

6 steps

Updated at: Thu, 17 Aug 2023 02:31:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.6 kcal (10%)

Total Fat7.4 g (11%)

Carbs25.7 g (10%)

Sugars8.1 g (9%)

Protein13.3 g (27%)

Sodium1111 mg (56%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gsmoked tofu

2 Tbsproasted salted peanuts

roughly chopped

1lime

2 tspsoy sauce

2 tspfish sauce

1 tsppeanut butter

1 Tbspmirin

½ tspchilli paste

½ tspgarlic paste

½ tsptamarind

1 tspbrown sugar

coriander

Instructions

Step 1

Make the dressing by whisking soy sauce, fish sauce, mirin, peanut butter, juice of half a lime, chilli and garlic paste and tamarind. Sweeten with sugar if you need to.

Step 2

Using a speed peeler, peel the cabbage to get lovely thin shreds and then use a julienne peeler for the carrot.

Step 3

Add a tiny amount of salt and leave for 5 minutes then rinse under cold water and dry well.

Step 4

Press any excess moisture out of the tofu and fry in a little bit of sesame oil.

Step 5

Mix the tofu into the slaw along with the Thai dressing, 1 chopped spring onion and 1 tbsp of chopped peanuts.

Step 6

Serve the salad with an extra scattering of spring onion, some fresh coriander, a wedge of lime and a few extra peanuts.