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Vegetarian Thai Salad

Could we tempt you with this zesty, fresh and colourful Thai salad?

Arti Chudasama, owner of Leicester’s newest cafe, The Pantry is all about creating healthy vegan and vegetarian  food like this. She has shared this simple recipe in celebration of National Vegetarian Week so try it out and let us know what you think.


1 cup red cabbage – thinly sliced

3 carrots – spiralized

a large handful coriander chopped

a large handful peanuts

2 courgettes spiralised

a dozen purple radishes thinly sliced

1 red chilli

1 tbsp agave syrup

2 tbsp fresh line juice

1.4 smooth peanut butter

3 tsp siracha suace

1lime cut into 4 wedges

1 tbsp water

1 wedge of lime to garnish


(Prep time: 30 minutes Serves: 4)

In a large bowl combine spiralized zucchini, carrots, red cabbage, red chilli and raddishes.

In a separate bowl add peanut butter, soy sauce, lime juce, agave syrup & sriracha. Whisk to combine, add water as needed until a smooth salad dressing consistancy is reached.

Add the peanut sauce to the vegetables, sprinkle with peanuts and fresh coriander and wedge of lime to garnish.

Serve and enjoy.

Pantry, 25 Loseby Lane, Leicester LE1 5DR

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1 comment on “Vegetarian Thai Salad”

  • Lesley May 18, 2018

    Sounds lush but can the siracha sauce be substituted for something else?


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