Pad thai veg ribbon salad

Pad Thai veg ribbon salad

Silverskin onions in a salad? They’re a great substitute for pickled Thai vegetables

By , 26 April 2016

(1 vote)

Pad Thai veg ribbon salad
  • 15 Mins

  • Serves: 4

It's National Vegetarian Week from 16-22 May – So why not join in and serve the family veg-packed versions of their favourites. They won't even miss the meat...

Nutritional Info
Each 216g serving contains
  • Energy

    551KJ

    132KCAL

    7%
  • Fat

    5.6g

    low

    8%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    8.4g

    low

    9%
  • Salt

    0.65g

    low

    11%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 2tbsp Blue Dragon Sweet Chilli Sauce
  • 1tbsp reduced-salt soy sauce
  • 1tbsp lime juice
  • 200g beansprouts
  • 2 courgettes
  • 2 carrots, peeled
  • 100g Cauldron Marinated Tofu Pieces
  • 6 radishes, finely sliced
  • 1 red chilli, chopped
  • 6 pickled silverskin onions, chopped
  • 3 spring onions, sliced
  • 2tbsp coriander leaves
  • 2tbsp unsalted peanuts, chopped
Method
  • Whisk the chilli and soy sauces with the lime juice.

  • Boil the beansprouts then simmer for 2 mins. Drain.

  • Cut the courgettes and carrots into ribbons with
    a veg peeler. Mix with
    the beansprouts and the remaining ingredients. Toss
    with the dressing and serve.