If you’ve ever felt the 3pm brain fog after a not-so-well-thought-out-lunch, you’ll understand the importance of fuelling your mind and your body for your working day.
The incredible Asian-inspired flavour and simplicity of this salad is what many tell us they love, however the nutritious combination of ingredients, and how they can support you to think with clarity and creativity and innovation, is what excites us most.
Free from refined sugar that may cause energy peaks and troughs, or gluten that may cause you to feel a little sluggish, this whole foods raw rainbow pad thai salad is instead garnished with healthy brain-friendly fats that will keep you satiated and alert.
“Add a boiled egg or a poached chicken breast for an extra serve of protein on days when you need it.”
Raw rainbow pad thai salad
2 medium zucchini, spiralised or julienned
2 large carrots, spiralised or julienned
1 cup purple cabbage, thinly sliced
1/2 red capsicum, thinly sliced
1/2 yellow capsicum, thinly sliced
3/4 cup edamame, removed from pods
4 spring onions, chopped
2 tablespoons sesame seeds or sunflower seeds
Fresh mint or coriander to garnish
2 garlic cloves
1/2 cup organic almond butter or hulled tahini
4 tablespoons tamari
4 tablespoons lime juice
3 tablespoons water
2 tablespoons maple syrup
1 tablespoon sesame oil
2 teaspoons ginger, ground or freshly grated
Place the prepared zucchini, carrot, cabbage and capsicum into a large serving bowl, using your hands gently toss to combine.
Prepare the sauce by combining all ingredients in a medium sized mixing bowl and whisking by hand with a fork until smooth and creamy.
Garnish the salad with edamame, and seeds and fresh herbs of choice (we like sesame seeds and mint).
Use a spoon to drizzle the dressing over the salad. Serve immediately.
Wellineux create wellbeing strategies for individuals and corporates, and are authors of Journey Of Me.