WARM THAI SALAD with CHARGRILLED PIECES

Adding meat free to the menu has never been easier with this tasty Thai inspired salad. Perfect for the lunch or dinner menu. 

  • Vegetarian (without fish sauce)
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:30 TIME
  • 10 Portions
  • 290 calories
  • medium

Method

700g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

5 tsp MAGGI® Fish Sauce 

30ml rice bran oil 

250g onions, finely chopped 

5 garlic cloves, crushed 

5 tsp sugar 

4 Thai chillies, deseeded, sliced 

3 cucumbers, deseeded and sliced 

4 carrots, fine strips 

350g beansprouts 

1 bch mint leaves, chopped 

1 bch coriander, chopped 

100g cashews, chopped 

2 limes, juice 

1 Heat the oil and cook the onions and garlic for 3-4 minutes. Add the HARVEST GOURMET® Vegetarian Chargrilled Pieces and cook for 3-4 minutes. Add the MAGGI® fish sauce, sugar and chillies and cook until it becomes sticky. 

2 Slice the cucumbers on an angle and place in a large bowl. Add the rest of the ingredients with the HARVEST GOURMET® Vegetarian Chargrilled Pieces 

Chef's Tip

  • Serve with jasmine rice 
  • Replace fish sauce with a vegetarian alternative like oyster sauce to make fully vegetarian 

NUTRITION

Nutrient 

Per Serve 

Energy (kJ)  

1220 

Energy (Cals)  

290 

Protein (g)  

22.8 

Total fat (g)  

14.2 

Saturated fat (g)  

2.4 

Carbohydrate (g)  

12.2 

Sugars (g)  

10.8 

Dietary fibre (g)  

11.8 

Sodium (mg)  

935