Zingy Thai Salad

Recipes taken from Bowls of Goodness by Nina Olsson. (£18.99, Kyle Books). Photography by Nina Olsson

Ready to go in 15 minutes!

  • 3 spring onions
  • ¼ small red cabbage
  • 1 mango
  • 2 avocados, stoned, peeled and diced
  • ½ cucumber
  • 3 carrots
  • Big handful of coriander leaves
  • 2-3 handfuls of baby spinach
  • Sprinkle of toasted sesame seeds
  • 150g cooked quinoa (optional)
  • 200g smoked tofu, diced (optional)
  • 70g toasted cashew nuts (optional)
  • For the soy dressing:

  • 100ml soy sauce
  • Juice of 2 limes
  • 3 tbsps coconut sugar
  • ½ tsp ginger, grated
  • 1 tbsp toasted sesame oil
  • Mix the ingredients for the soy dressing along with 2 tablespoons of water. Slice the spring onions in fine rounds and shred the red cabbage.
  • Half, stone, peel and dice the mango and avocado into small pieces. Shave the cucumber into thin bands and cut the carrots into sticks.
  • Divide the cut salad ingredients into bowls and add the coriander and spinach and sprinkle with sesame seeds. Serve with the soy dressing on the side and quinoa, tofu and cashew nuts if you like.
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