Hey, guys! I’ve missed you! How’s everyone been doing? I’m doing pretty great if I do say so myself.
I’ve had CrossFit on the brain lately with my first year participating in the CrossFit Games Open and loving it! The first WOD, 14.1, came and went and I finished with 215 reps of 55lb power snatches and double unders in 10 minutes. I wish I’d made a second attempt as I’m sure I could have scored higher, but I’m still happy with my results and I’m proud of myself for registering in the first place. I can’t wait to find out what 14.2 is and I sure hope I can do it!
Onto this amazing Pad Thai Slaw and my upcoming plans for the blog.
Browsing through my recent posts, I realized I’ve been posting A LOT of snack recipes and almost no actual meals. Ooooopsies. I swear I eat more than just sweets and treats!!
I guess at meal time my primary objective is to get that food in ma belly, not spend time taking pretty pictures of it. I know meal time can be challenging for those new to a plant-based diet or just trying to eat healthier in general, so I plan to start posting more simple dinner solutions….in addition to the treats, of course…don’t worry, they’re not going anywhere!
The great thing about this dish is it can eaten as a delicious side or amped up with some plant-based protein for a filling meal. I added a big scoop of hemp seeds to mine tonight to make it a meal. It would be awesome with some tempeh or baked tofu too.
It only took about 15 minutes from start to finish and was so filling! The recipe makes a lot of dressing, so either eat the extra with a spoon (I totally didn’t do that), or store it in the fridge for another day. Or just go ahead and use it all for an extra, extra creamy Thai-flavoured slaw.Print
Pad Thai Slaw
Delicious, nutritious and ready in less than 20 minutes, this Thai-inspired dish is filling and full of flavour. Enjoy it as a meal or side.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- Category: Salad, Dinner
- Cuisine: Vegan, Paleo, Gluten-Free
- 1/2 red cabbage, finely sliced
- 1/2 a daikon, peeled and cut into matchsticks
- 3 carrots, peeled and grated
- 1 cucumber, diced
- 3 heads mini bok choy, finely chopped
- 1 orange pepper, finely sliced
- 1 yellow pepper, finely sliced
- 1/4 cup cilantro, finely chopped (optional)
- 1 cup all-natural nut butter (I used cashew, almond or peanut would work too)
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon ginger, peeled
- 3 garlic cloves
- 2 tablespoons gluten-free tamari
- 2 tablespoons apple cider vinegar
- 1/4 cup fresh lime juice
- 1/2 cup water (add extra 1 tbsp at a time if it’s too thick)
- Add all the chopped vegetables into a large bowl.
- Place the cashew butter and rest of the ingredients into a high-powered blender. Mix until smooth.
- Mix with the vegetables and serve.
- Makes 4 large dinner-sized portions or 6-8 sides.
This makes quite a lot of sauce. You can use it all if you like it really creamy or you can store the extra in the fridge for about 1 week.