Recipes

Spicy Chopped Thai Salad

Inspired by zesty flavours of Thai cuisine, our Spicy Chopped Thai Salad features our Quorn Vegan Tortilla Escalopes and a peanut sauce dressing. Perfect for a light lunch!

Serves 4

35 mins

Easy

346 cals
(Per serving)

21 g of fat

Vegan

Made with Quorn Vegan Spicy Tortilla Escalopes

Source of protein
High in fibre
Low in saturated fat
No soy

Ingredients

Salad
  • 350g Cabbage, thinly sliced
  • 175g Red Cabbage, thinly sliced
  • 100g Carrots, grated
  • 3 Spring Onions, thinly sliced
  • 1 bunch Coriander, finely chopped
  • 35g Cashews, toasted
Dressing
  • 4 Tbsp Peanut Butter, or almond butter if peanut allergy
  • 2 Tbsp Soy Source
  • 1 Tbsp Maple Syrup, or agave syrup
  • 2 Tsp Rice Vinegar
  • 1 Tsp Sesame Oil
  • 1 Tsp Hot Sauce
  • Juice from 1 Lime

Method

  1. Preheat your oven to 220 degrees Celsius/Gas mark 7. Bake your Quorn Vegan Spicy Tortilla Escalopes in the oven 16 minutes or 21 minutes from frozen.
  2. While your Escalopes are baking, chop and prep your salad ingredients. In a large bowl add all your Salad ingredients, except the cashews, and mix until evenly combined. Set aside.
  3. To make the dressing, add all your ingredients to a bowl and whisk until evenly combined. Alternatively, you can add everything to a blender and blend until smooth.
  4. Add your dressing to the salad and mix your salad until evenly coated. Set aside.
  5. Once the Escalopes are cooked, remove from the oven and set aside until cool enough to handle. Cut it into strips and combine to your salad.
  6. Garnish with some crushed cashews and extra chopped coriander. Enjoy! Recipe by The Little Almond.

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