Crunchy Thai Salad with Protein Chunks
For the salad:
125g (one packet) Profusion Organic Pea & Fava Protein Chunks
2 tbsp sesame oil
2 carrots, peeled and shredded
150g cabbage, shredded
8cm piece cucumber, halved and shredded
5 radishes, sliced
4 spring onions, shredded
1 tbsp rice vinegar
2 handfuls baby spinach, shredded
Sprinkle of Profusion Fine Pink Himalayan Salt
For the dressing:
2 tbsp tahini
1 tbsp mirin
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
- Add the protein chunks to a bowl and rehydrate by adding water according to the package instructions.
- Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes.
- Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing.
- Once rehydrated, add the protein chunks to a small saucepan with the sesame oil and fry for 2-5 minutes or until golden.
- Add the protein chunks and spinach to the salad, then toss everything together with the dressing. Top with a sprinkle of salt and serve!
