If you’ve ever felt the 3pm brain fog after a not-so-well-thought-out-lunch, you’ll understand the importance of fuelling your mind and your body for your working day.
The incredible Asian inspired flavour & simplicity of this salad is what many tell us they love, however the nutritious combination of ingredients, and how they can support you to think with clarity and creativity and innovation, is what excites us most!
Free from refined sugar that may cause energy peaks and troughs, or gluten that may cause you to feel a little sluggish, this whole foods Raw Rainbow Pad Thai Salad is instead garnished with healthy brain friendly fats that will keep you satiated and alert.
Add a boiled egg or a poached chicken breast for an extra serve of protein on days when you need it, and refer to the method below for how best to transport this salad with ease to work!
Raw Rainbow Pad Thai Salad
You will need:
2 medium zucchini, spiralized* or julienned
2 large carrots, spiralized or julienned
1 cup purple cabbage, thinly sliced
1/2 red capsicum, thinly sliced
1/2 yellow capsicum, thinly sliced
3/4 cup edamame, removed from pods**
4 spring onions, chopped
2 tablespoons sesame seeds or sunflower seeds
Fresh mint or coriander to garnish
For the sauce:
2 garlic cloves
1/2 cup organic almond butter or hulled tahini
4 tablespoons tamari
4 tablespoons lime juice
3 tablespoons water
2 tablespoons maple syrup
1 tablespoon sesame oil
2 teaspoons ginger, ground or freshly grated
Place the prepared zucchini, carrot, cabbage and capsicum into a large serving bowl, using your hands gently toss to combine.
Prepare the sauce by combining all ingredients in a medium sized mixing bowl and whisking by hand with a fork until smooth and creamy.
Garnish the salad with edamame, and seeds and fresh herbs of choice (we like sesame seeds and mint).
Use a spoon to drizzle the sauce over the salad. Serve immediately. Enjoy!
This recipe is the perfect addition to a healthy lunchbox for both big and little kids alike. To transport this salad effectively, source a medium sized mason jar. Pour the sauce in first to form a 2cm layer on the bottom of the mason jar, then layer the remaining ingredients in a colourful rainbow fashion. Garnish as above and seal with a lid.
*A spiralizer will quickly turn your zucchini’s and carrots (and many other ingredients) into spirals and can be sourced from kitchenware department of many large department stores.
**Edamame is usually sold frozen and in pods. To defrost, simply submerge the whole pod in boiling water from the kettle for 3-5 minutes. Carefully use your fingers to remove edamame seeds from pods.
Wellineux create wellbeing strategies for individuals and corporates to ensure they trhive in the workplace and in life. If you are interested in taking the wellbeing of your workplace to the next level, redeem your complimnetary 1 hour workplace wellbeing strategy with founder Amanda McMillan to get you started. Simply email firstname.lastname@example.org.
What dish is featuring in your lunchbox latey? Comment below, you might inspire someone!