Spicy Cabbage Peanut Salad Recipe | Thai Salad Recipe

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Thai Spicy Cabbage Peanut Salad Recipe. Crunchy, Sweet, Savoury, Hot, and Tangy, All in One Dish! A Lovely Medley of Flavours in Your Mouth. Kids Love This Recipe!

Whole Food Plant Based Spicy Cabbage Peanut Salad Recipe

Course: Salad, Breakfast, Course 1 (Raw Dish) for Lunch & Dinner Meals, Snacks
Cuisine: Thai Recipe
Prep Time: 15 minutes
Servings: 2 People

INGREDIENTS

1. ½ head of Cabbage
2. ¼ cup Peanuts
3. 1 Dried Red Chili
4. 1 tsp Date Syrup
5. ½ tsp Black Pepper Powder
6. 2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
7. 10 Basil Leaves
8. Juice of 1 Lemon

INSTRUCTIONS

1. Finely shred cabbage using a mandolin or peeler.
2. Soak peanuts overnight or at least for 3 hours.
3. Once soaked, grind peanuts to a smooth paste with red chili, date syrup, and minimal water.
4. Cook peanut paste, adding more water if required, for five minutes until raw smell goes away. Mix in miso paste and black pepper powder, and garnish chopped cabbage with this sauce.
5. Finely chop basil leaves. Garnish spicy cabbage peanut salad with basil leaves and lemon juice. Serve fresh!

Plant Based Chef Pro Tips for Best Spicy Cabbage Peanut Salad Recipe

1. Cook peanut sauce with lemon grass for an ever more authentic thai flavour!

Nutrition Science Highlights for WFPB Spicy Cabbage Peanut Salad Recipe

1. Why not honey, sugar or jaggery? Sugar and Jaggery are processed foods. Although jaggery is healthier than brown sugar, which, in turn, is healthier than white sugar, all forms of processed foods are unhealthy when compared to whole plant foods. Honey is healthwise as good as jaggery, which isn't saying much. In addition to not being very healthy, honey production kills millions of bees every year, affecting our environment adversely. The best sweetener alternative is a whole fruit or dry fruit. The easiest method of using these is date syrup, as it does not involve peeling or chopping.
2. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
3. Why raw dishes at meals? Every meal we consume has an immediate, measurable effect on the antioxidant capacity of our blood. Consuming raw fruits, vegetables, herbs, and spices at every meal can help us always have a positive blood antioxidant response to our meals. This is perhaps why every traditional Indian meal began with fruits and salads (kosambari / kosumalli)
4. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!