Thai-Inspired Salad

This flavourful Thai-Inspired Salad is packed with fibre, protein and detox benefits.
Prepare all the ingredients ahead of time for a quick lunch or dinner.

INGREDIENTS
Purple cabbage, thinly sliced
Green cabbage, thinly sliced
Fresh cilantro chopped
Green onion, chopped
Celery, chopped
Black bean pasta, cooked (or legume pasta of choice)
Almonds, chopped
1 brick extra firm tofu, cubed
2 tbsp sesame oil
2 tbsp coconut flour

SALAD DRESSING
2 tbsp almond butter
2 tbsp apple cider vinegar
1½ tbsp water
1½ tbsp lime juice
½ tbsp sesame oil
½ tsp ginger, freshly grated
¼ tsp red pepper flakes
Stevia to taste
Salt to taste

DIRECTIONS

1. Prepare salad ingredients in desired proportions. Feel free to add other Candida-diet-friendly veggies!
2. In a bowl, combine tofu cubes with sesame oil and coconut flour. Mix well to coat tofu evenly.
3. Cook in a pan on the stovetop over medium heat till golden, or in the air fryer at 375F for about 15 minutes until golden.
4. Combine dressing ingredients in a small bowl, and mix well. If the texture is too thick, add more water to achieve desired consistency.
5. Add the dressing to the salad when you are ready to eat. Enjoy!
Servings
3

3333

333

333

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Thai Inspired Salad

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