Thai Salad Bowl with Nadura*
Gluten Free
Vegan
GMO Free
Ingredients
- 200g Nadura* Meat or Chicken Free Burgers
- 100g Glass Noodles (mung bean or rice vermicelli)
- 80g Carrot, julienned
- 80g Cucumber, deseeded and julienned
- 60g Red Cabbage, finely shredded
- 10g Spring Onion, sliced on the diagonal
- 10g Fresh Coriander, roughly chopped
- 10g Fresh Mint, finely chopped
- 20g Roasted Peanuts, crushed (for topping)
Peanut Dressing
- 40g Peanut Butter (unsweetened, smooth or crunchy)
- 20g Fresh Lime Juice
- 10g Soy Sauce or Tamari
- 10g Maple Syrup or Coconut Sugar
- 5g Toasted Sesame Oil
- 1 small Garlic Clove, finely grated
- 10-15 ml water
Burgers
Enjoy the hearty flavors and juicy texture of a classic burger, packed with 15g of plant protein and free from cholesterol or trans fats.
preparation
For Dressing
- In a bowl, whisk together the peanut butter, lime juice, soy sauce, maple syrup, sesame oil, and garlic. Add a little water to achieve a pourable consistency.
For Salad Bowl
- Soak the glass noodles in hot water for 5–7 minutes.
- Drain, rinse with cool water, and set aside.
- Thaw the Nadura* for 5 minutes, and while still partially frozen, slice into thin strips.
- In a pan, sauté the strips for 4–5 minutes until browned and slightly crisp. Set aside.
- To prepare the bowl, place a bed of glass noodles.
- Arrange the carrots, cucumber, red cabbage, chili, herbs, and spring onions in sections.
- Add the sautéed Nadura* strips on top.
- Drizzle generously with peanut dressing.
- Garnish with crushed peanuts.
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Or reach us here
+971 50 879 9657
info@nadurafoods.com
Head office
Nadura Foods
215, Block A,
National Industries Business Park Building,
Dubai, UAE