Spicy Chopped Thai Salad

Name: Spicy Chopped Thai Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack Quorn Vegan Hot & Spicy Burgers; 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; 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

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

Recipe by The Little Almond

Healthy Vegetarian Recipes Vegan Recipes Thai Food Recipes

Serves 4

35 mins

Easy

346 cals
(Per serving)

21g of fat

Vegan

7.4 g fibre
(Per serving)

Made with Quorn Vegan Hot & Spicy Burgers

See product See recipes

High in Protein

High in Fibre

Low in Saturated Fat

Ingredients

1 pack Quorn Vegan Hot & Spicy Burgers

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

Preheat your oven to 220 degrees Celsius/Gas mark 7. Bake your Quorn Vegan Hot & Spicy Burgers in the oven 18 minutes until cooked through.
While your burgers 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.
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.
Add your dressing to the salad and mix your salad until evenly coated. Set aside.
Once the burgers are cooked, remove from the oven and set aside until cool enough to handle. Cut it into strips and combine to your salad.
Garnish with some crushed cashews and extra chopped coriander. Enjoy!

Recipe by The Little Almond