Thai Food Made Easy | VEGAN THAI SALAD
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Vegan Thai Salad



225 gram                   Sweet potatoes-peeled and cut into chunks

50gram                      Avocado-peeled and cut into chunks

25 gram                     Red onion-sliced

10 gram                     Coriander-chopped

1-2tsp                         Lemon juice

1/2tsp                        Coconut or palm sugar

1/4tsp                        Bird eye chilli-deseeded and finely chopped

1/4tsp                        Salt

1/4tsp                        Vegetarian Bouillon powder

75ml                           Oil

1pinch                        Salt and pepper


-Mix 25ml of oil, lemon juice, salt, coconut sugar and chopped chilli in the small bowl. (I put them in the covered jam jar and shake). This is your salad dressing.

-Cook the sweet potatoes chunks in the microwave for 4 minutes.

-Put the rest of the oil into the frying pan. Then add the cooked sweet potatoes, bouillon powder, a pinch of salt and pepper. Keep stirring until the sweet potatoes caramelised and crispy on the outside.

-Put the crispy sweet potatoes, salad dressing, red onion, avocado and coriander into the big mixing bowl. Fold the ingredients together.

-Serve Vegan Thai Salad immediately if you like a warm salad. Otherwise, it is just as lovely if you served it cold. Happy Cooking!


-Do not overcook the sweet potatoes in the microwave as it might be too soft to fry.

-Keep an eye on the pan whilst frying the sweet potatoes chunks as they are easily burnt.

-Vegan Thai Salad can be served as a side salad or main course.

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