Vegan, gluten-free and raw salad that will satiate you for HOURS.

Yum

I saw a version of this salad on Healthy Girl Kitchen’s Instagram stories. I think I watched it 50 times.

I was inspired to make a raw vegan version of this meal-in-a-salad that delivers a deeply flavorful and powerful pop in your mouth, with more greens and herby flavors. This salad takes a bit more time to prep, I kid you not, but the return on time invested is worth every delicious bite. Give yourself 45 minutes for chopping, dressing-making and layering. But it will PAY OFF with bursting thai-inspired flavors that burst, and enough fiber to fill you for hours and hours.

Get creative with additional ingredients! Substitute shaved brussels, add diced green pepper, celery, chopped bok choy… top with peanuts, red chili pepper, or even dukkah.

A note about raw foods: In raw veganism, dishes or recipes are composed of raw and unprocessed foods. A food is considered raw if it has never been heated over 104–118°F (40–48°C).

CHOPped INGREDIENTS: (SERVES 4-6) vegan, gluten-free, raw

3 cups chopped green cabbage

2 cups chopped red or purple cabbage

1 cup chopped cucumber (medium dice or cubes)

1 cup blanched, chopped asparagus (I like to slice at an angle down the stalk in 1/2 inch strips; heat water to no more than 140 degrees, pour over cut asparagus till bright green, drain)

1 cup diced red bell pepper

1 cup shredded carrots (chop or shred, be careful here, shred too small will make your salad mushy)

1/2 cup chopped cilantro (leave some small leaves for garnish)

2 tbsp chopped parsley

1/2 cup scallions, white and green stems, chopped (save a bit for garnish!)

1/3 cup chopped roasted cashews (roast in oven on 350 for 3-5 minutes or until browned)

1 cup cubed firm organic tofu. Chop and dry with paper towels. Dehydrate/warm cubed tofu in oven or at 118 degrees, or if you don’t care about adhering to raw rules, air fry tofu at 350 in air fryer or saute on cooktop to golden.

Place each chopped veggie side by side in a wide bowl or platter. Sprinkle the chop herbs over top. Then make the dressing and toss or drizzle! Don’t forget to save some for people who like extra dressing!

THE DRESSING

3 tbsp soy sauce or tamari

2 tbsp peanut butter (omit if sensitive)

1/3 cup almond butter

1/3 cup tahini

1 tbsp toasted sesame oil

1 tsp sriracha

2 tbsp rice vinegar

2 tbsp mirin

Juice of one lime (roughly 2 tbsp to taste)

2 tbsp maple syrup

2 tsp ginger

3 cloves, or 2 tbsp garlic

Thai Chop Salad: A Raw Vegan Weeknight Health Bomb!

Yum

Yum

I saw a version of this salad on Healthy Girl Kitchen’s Instagram stories. I think I watched it 50 times.

A note about raw foods: In raw veganism, dishes or recipes are composed of raw and unprocessed foods. A food is considered raw if it has never been heated over 104–118°F (40–48°C).

CHOPped INGREDIENTS: (SERVES 4-6) vegan, gluten-free, raw

Place each chopped veggie side by side in a wide bowl or platter. Sprinkle the chop herbs over top. Then make the dressing and toss or drizzle! Don’t forget to save some for people who like extra dressing!

THE DRESSING

Whisk UP all the ingredients! Pro tip: Use an immersion blender to make this dressing creamy and smooth!

Then Serve! Layer 1/2 the dressing atop the salad and Lightly toss.

Garnish with cilantro and/or chopped parsley. Leave some dressing for additional pour-over on the side.

Get creative and zest some lime, or add edible flowers for serving! This salad is super filling and will keep you coming back for more… Enjoy!