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Crispy Thai Salad

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Crispy Thai Salad

with mango, fried noodles and soy cashews

Informations supplémentaires
25 min. | 515 kcal | easy | Family, Vegetarian, Plant-based, Express | Printable version
1. Adjust the steps of the recipe for your children To help your children get accustomed to new flavours and develop their tastebuds, you could also make a salad bar and let them create their own bowl. You can explain to them that edamames and cashews are sources of protein. These ingredients will keep them full until the next meal... and they also taste very good!
2. Setup Cut the mango into cubes. Thinly slice the cabbage and the green onions. Peel and grate the carrots. Coarsely chop the cashews.
3. Cook the edamames Bring a small pot of water to a boil. Cook the edamames for 1-2 minutes. Drain.
4. Roast the noodles and nuts Heat a pan over medium-high heat. Cook the cashews with the soy sauce for 2-3 minutes.
5. Plate your dish Mix all the ingredients together in a big bowl. Season to taste and serve. Bon appétit!
80mlVegan Wafu Sauce
2unitGreen Onion(s)
150gBaby Spinach
1unitMango(s)
240mlEdamame
100gSliced red cabbage
2unitCarrot(s)
60gCashews
80gFried Noodles
1unitSoy Sauce
What you need pan, pot, strainer, bowl
515 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 55g
18%
fat 30g
46%
cholesterol 8mg
3%
fiber 10g
40%
protein 14g
saturated 4g
20%
sodium 878mg
37%
sugar 31g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg