The first time I ever went to Thailand, I worked in a small place called The Yoga Café which served the most delicious vegetarian food. The owners were Thai and English, and the cuisine was healthy fresh food with a Thai twist. There was one salad there that I absolutely loved and had just about every day! Although I’ve tried to recreate it at home many times, it doesn’t quite have the aromatic flavors and exotic flair that my memory holds onto. Alas, it is still delicious and worth sharing with you!
- One block of fresh organic tempeh
- A dozen cherry tomatoes halved
- 1 bunch of leafy Asian greens chopped roughly- I used bokchoy
- A dozen long green beans sliced
- ¼ bunch of fresh coriander leaves chopped roughly
- 3 tablespoons of flaked coconut
- 2 tablespoons of raw cashews
- 2 tablespoons of tamari
- 1 tablespoon of sesame oil
- 1 tablespoon of lime juice
- 1 teaspoon of coconut nectar
- 1/8 teaspoon of chilli flakes (or to your preferred taste)
- Freshly cracker pepper
Slice the tempeh into 1/5 cm thick slices. Heat a little coconut oil on a pan and cook the tempeh until golden brown.
While the tempeh cooks, place the coconut under the grill to lightly toast- watch it carefully as it doesn’t take long and can turn to charcoal quickly!
Place the Asian greens, tomatoes, beans, and coriander into a large bowl and mix gently.
Combine all the dressing ingredients in a small bowl and whisk to combine.
Add the tempeh, coconut, cashews and dressing to the salad bowl and mix well.
Serve with extra lime and sesame seeds to garnish.