Summer Pad Thai Salad 🥢 The most messaged-about recipe in my book is my Veggie Pad Thai, so I reimagined it for summer. Same big flavour, no cooking, ready in the time it takes the kettle to boil. Crunchy carrot, two kinds of cabbage and spring onion, that zingy peanut sauce, and whatever protein you fancy on top. PLANT POINTS: 7 Serves 1 to 2 INGREDIENTS 1 carrot, shredded (a speed peeler is your friend here) handful white cabbage, shredded handful red cabbage, shredded 2 spring onions, sliced 2 tbsp roasted salted peanuts, roughly chopped protein of choice (I used cooked prawns; tofu, egg or chicken all work) SAUCE 2 tsp soy sauce or tamari 2 tsp fish sauce 1 tsp smooth peanut butter half a lime, juiced 1 tsp maple syrup TO FINISH finely chopped chilli 2 tbsp roasted peanuts, roughly chopped fresh coriander black sesame seeds lime wedge METHOD 1. Whisk all the sauce ingredients together in a bowl. 2. Toss the cabbage and carrot with a tiny pinch of salt, leave 5 minutes, then rinse under cold water and dry well. 3. Coat the cabbage, carrots, spring onions and peanuts evenly in the sauce. 4. Top with chilli, coriander, a lime wedge, sesame seeds and a few more peanuts. 5. Swap the prawns for chicken, pan fried tofu or an egg, whatever you fancy. Prawns, tofu or chicken, what are you topping yours with? 👇 #padthai #fakeaway #summersalad #highprotein #nutritionist - @theimperfectnutritionist