I’ve had Thai food on my mind lately, probably because I’ve been planning my honeymoon trip to Thailand for over 6 months. The time has finally arrived and I’m leaving in just 2 days for my Southeast Asian adventure!
In the spirit of the trip and in between packing my bags, I’ve been playing with some healthy and equally delicious Thai recipes. I’ve tried several variations of the recipe below, finally perfecting that sweet delicious Thai flavor that I love.
For now adios! Or should I say “laaeo phohp gan mai?” Which means “see you later” in Thai. Perhaps I’ll figure out how to say “with love and green veggies” while I’m gone.
Now it’s your turn!
Where are your adventures taking you this summer? Do you have a favorite meal that you want us to make over in a healthy Conscious Cleanse way?
Tell us about it in the comment section below.
With love and lychee fruit,
Spicy Thai Salad
Yields: 4-6 servings
Ingredients for the dressing:
- ¼ cup fresh lime juice
- 1/8 cup sesame oil
- 1/8 cup olive oil
- ½-1 TB maple syrup
- ¼ cup cashews, soaked in water for 2 hours
- 1 tsp red chili flakes
Ingredients for the salad:
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
- ¾ – 1 head Napa cabbage, chopped
- Handful of cashews
Blend lime juice, sesame oil, olive oil, maple syrup, soaked cashews and red chili flakes in a high speed blender. Set dressing aside or place in the refrigerator. Toss cilantro, mint and Napa cabbage in a large bowl. Pour dressing over the salad and sprinkle with remaining cashews. Enjoy!