This is a delicious and filling Pad Thai style salad, that’ll make you rethink salads forever! I stumbled across it in Rosanna Davison’s new book Eat Yourself Fit and absolutely love it. This slightly adapted version is really easy to make and will really impress!!!
 
Just follow the 3 easy steps…
 
1. Shred/finely chop the following and throw into a large mixing bowl:

60g x baby spinach
8g x fresh coriander leaves (a handful)
1 x apple, cored and chopped into thin batons/strips
1 x red pepper, cored and chopped into thin slices
1/2 x red onion, finely chopped
1/2 x cucumber, chopped into thin batons/strips
70g x red cabbage if you have it (or just double up on the spinach)
 

2. Mix the following in a small bowl, then throw into the salad:

2 x garlic cloves, minced
2 x tsp ginger, minced or finely chopped
1 x tbsp apple cider vinegar (or red wine vinegar)
4 x tbsp soy sauce (or tamari)
1/2 x lime, squeezed
55g x Chilli Picante ProMix (1 refill tube)

 
3. For the Almond Satay Sauce:
 
Place all the below ingredients in a blender or food processor and blitz until smooth and creamy, using more water if necessary. Taste and customise as you wish – Have fun with it!

2 x heaped tbsps Almond Butter
2 x garlic cloves, minced
1/2 x lime, squeezed
1 x tbsp soy sauce (or tamari)
1 x tbsp honey / maple syrup
3-4 tbsp water, to loosen it out
Salt & Black Pepper to season

 
Now drizzle the pad Thai with almond sauce, and top with some extra Chilli Picante ProMix if you like. Any leftovers can be stored in an airtight container in the fridge. Serves 2-4.
 

PS: You’ll find Rosanna’s book “Eat Yourself Fit” here and check out her blog for more great recipes and fitness tips.