I can almost see the finish line with this project! Only four more recipes to go!
Anyway, as the weather in the UK is akin to mid-summer at the moment (despite it being March) it was lovely to do another of the salads from the book.
This is a Thai salad and it does indeed involve many Thai flavours, it is also quite a filling salad as it is full of raw veg as well as the quorn pieces. It is easy to make and the dressing is lovely and light, as you will see below it also ticks all the boxes in terms of how healthy it is so a winner all round!
First things first, you need to marinade the pieces in green thai curry paste, I used a couple of tablespoons because we like it spicy. I left it for around an hour before doing everything else. The salad consists of shredded white cabbage, a sliced pepper, diced mango, blanched green beans and a couple of chopped tomatoes. The marinaded quorn pieces are then cooked off until the marinade has browned and the pieces are cooked through.
The dressing is simply garlic, ginger, soy sauce, lime juice and zest and a small amount of oil. This is why the salad is so zingy, the combination of lime, soy, ginger, garlic and the final coriander garnish is very Thai tasting and delicious. The veg and quorn mix, along with the dressing are then tossed with salad leaves to create the final salad dish.
It is also a very colourful salad, as you can see here:
I thoroughly enjoyed this salad (which is quite something as it is not a style of dish I particularly like). The mix of textures and the vivid flavours made it very enjoyable and I will definitely be making this one again - fantastic on a warm day.
In terms of weight watchers points, only the quorn, paste and oil in the dressing carries any points and therefore, based on this serving four, each portion is only 4 points as follows: quorn (2), oil (1), curry paste (1). An absolute bargain in terms of daily points!
We would give this salad an 8/10 and I think it is my favourite salad to date from the book.
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