I think I’m the only person who likes doctor’s offices. I think I like them because nurses and doctors are always so nice. I guess it’s part of the job description. Waiting rooms are also prime for people watching. It’s fun to guess why people are there. And the lollipops you get at the end of your visit are the best. Actually, those are pretty gross, they’re always cherry flavored. And I don’t go to the pediatrician anymore so that doesn’t even happen. FYI, in my head, that wasn’t a random opening for a blog post— I’ve had three different doctor’s appointments in the last two days, so that’s why I was just thinking about that. But don’t worry, I’m not losing a kidney or getting a finger amputated.
It’s really hot outside. Too hot. It’s the sort of weather that makes me crave cold kombucha and fresh food. Enter: the Thai Crunch Salad. Man, this salad really packs a crunch! Get it? Packs a crunch, instead of punch! Pretty funny, huh? You may disagree. Just don’t tell me that, I like to think I’m clever.
This salad is fresh, colorful and well, crunchy. Seriously, don’t bother trying to have a conversation with someone while eating this salad, you won’t be able to hear them over the loud crunching going on inside your mouth. It’s so worth eating in silence though. And the dressing adds a nice saltiness to contrast with the crisp veggies. I love it. So refreshing, and so incredibly easy, so you have no excuses.
This recipe serves two as a side salad, or top it with some grilled chicken for a nomtastic entrée salad.
Thai Crunch Salad
For the salad:
1 cup bell pepper, julienned, a.k.a. thinly sliced
1 cup purple cabbage, thinly sliced
½ cup carrot, grated in large pieces or julienned
1 green onion, sliced into little rounds
¼ cup cilantro, chopped (coriander for you British folk)
¼ of an avocado, sliced or cubed
For the dressing:
2 Tbsp lime juice
1 Tsp fish sauce
1 Tsp soy sauce
1 ½ Tsp nutbutter of choice—I use sunflower seed butter or almond butter
Pinch of granulated garlic
Pinch of red pepper flakes
- Whisk together all the dressing ingredients.
- Cut your veggies.
- Toss the cut veg, minus the avocado, with the dressing.
- Put in a bowl, and top with sliced avocado.
- Take a picture.
- Instagram it because it’s pretty.
- Chow down.