I love Thai food – I love the fresh flavours, the vibrancy of the dishes and the ingredients they celebrate. Talk about eating the rainbow… this bowl is packed full of colours and is a true feast for all the senses.
A beautiful array for your eyes to focus on, the fragrant smell of the toasting peanuts, the mix of crunchy and smooth textures, the sound of the veggies sizzling away and the taste. All about the taste!
A zippy garlic and ginger stir fried veggie and protein packed rice topped with a creamy and rich Peanut and Lime Satay with added peanuts for crunch.
I’ve stepped away from my usual coriander that works wonders in Asian dishes and opted for some fresh basil leaves instead. I love the smell of the freshly picked leaves, and they add a lovely savouryness to the Cauli-Broc Salad. Paired with spring onions and toasted peanuts (this step only takes about 5 minutes and is well worth the investment), this dish is topped to perfection.
Perhaps my favourite element is the Peanut and Lime Satay Sauce. I challenge you to find someone who doesn’t love a good satay sauce (sorry to all those who suffer with peanut allergies). This one is simple and delicious: good quality smooth peanut butter, tamari soy sauce, lime juice and a bit of coconut honey for sweetness. I could drizzle this all day long.
Another bonus to my Thai Style Cauli-Broc Salad with Peanut and Lime Satay? It comes together in less than 15 minutes so it makes a great midweek dinner or quick lunch option.
Ready, steady, satay!
Thai Style Cauli-Broc Salad with Peanut and Lime Satay
2 packs cauli-broc rice (or ¼ each cauliflower and broccoli head, shredded into ‘rice’ OR use your favourite cooked grain)
2 tbsp sesame oil
2 carrots, small dice
1 red pepper, small dice
2 garlic cloves, crushed
1-inch piece ginger, peeled and grated
1 handful kale, torn
2 spring onions, sliced
120g edamame beans, thawed
4 sprigs fresh basil, chopped
1 tbsp tamari soy sauce
Peanut and Lime Satay:
2 heaped tbsp peanut butter
2 tbsp lime juice
2 tbsp tamari soy sauce
1 tsp coconut honey or maple syrup
Cracked black pepper
To serve: sriracha hot chilli sauce
Prepare the cauli-broc rice if you haven’t already done so, or sub 2 portions of your favourite cooked grain.
Prepare the Peanut and Lime Satay by mixing all the ingredients in a small bowl until smooth and pourable. Taste and adjust the seasoning, add some tamari for saltiness, honey for sweetness or lime juice for tang.
Heat a large non-stick dry frying pan and toast the peanuts for a few minutes until smelling fragrant. Continue to toss the pan to ensure an even toast and then remove from the pan.
Return the frying pan to the heat, add the sesame oil and once hot, add the carrot, red pepper, ginger and garlic and fry for 7 minutes until the carrot is slightly softer. Stir often to ensure nothing catches.
To the pan, add the kale and allow to wilt for a few minutes before adding the edamame beans, most of the spring onion, most of the chopped basil and cauli-broc rice. Stir well and add in 1 tbsp tamari soy sauce and continue to cook until warmed through – a couple of minutes.
To serve, divide the salad between two bowls, top with the remaining spring onion, basil, toasted peanuts and the Peanut and Lime Satay. Enjoy straight away with some extra sriracha, if desired, or once cool, store in an airtight container overnight in the fridge.
If you’ve made my Thai Style Cauli-Broc Salad with Peanut and Lime Satay, I would love to hear, so please leave your comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.