Tangled Thai salad with satay sauce

We love it when one new trick turns into a bunch of fresh ideas in the kitchen. Once you realise that a technique you use to make one thing can be used for many others, a world of recipe potential opens up to you. If you’re a big fan of your zucchini noodles, then your favourite veggie spiraliser can also be used to make other wonderfully healthy dishes. This Thai salad drizzled in satay sauce with seeds and toasted nuts is just plain good food.

Tangled Thai salad with satay sauce


Prep time: 30–45 minutes| Serves: 4

For the salad: 
1 chopped savoy cabbage
1 kolhrabi or ½ cucumber, sliced into small sticks
2 spiralised carrots
2 spiralised beetroots

For the salad toppings:
100g sliced almonds
4 tsp roughly chopped raw peanuts
3 Tbsp sesame seeds

For the dressing:
Juice of 2 limes
1 clove garlic, crushed
1 bunch coriander, finely chopped
1 tsp peanut butter
3 Tbsp soy sauce or tamari
3 Tbsp rice vinegar
2 small cans (175ml each) coconut milk
Few drops sesame oil
Few Tbsp olive oil or avocado oil


1. Mix together the dressing ingredients and allow to stand for about 10 minutes for the flavours to infuse.
2. Toss all the salad ingredients together in a bowl and mix through the dressing.
3. In a frying pan, toast the almonds for a few minutes until they are a golden brown.
4. Top your Thai salad with nuts and seeds and it’s ready to serve.


You can also add cooked rice noodles to this dish if you’d like to make it a more filling supper. Go on, serve it on a cabbage leaf (one of those outer ones you weren’t planning of chopping up and eating anyway) and if you can manage the chopsticks — this meal is practically a holiday to Southeast Asia.