Who else needs some greens in their life?!
It’s the day after Christmas as I type this, and my greens have been seriously lacking this whole month! Especially with my wedding and then the holidays. So, a detoxifying Mermaid Crunch Thai Salad, to the rescue! And to get me back on track. Yes, it looks super green and that’s the point. PACKED full of fiber, phytonutrients, water-rich vegetables and crunch, this salad is sure to bring you back into balance (after all those holiday cookies and treats, am I right?!).
Also, this salad is not raw! The veggies and greens are lightly steamed so it is best served warm. I used onion, broccoli, bok choy and lacinato kale. You could add tofu or tempeh but I was keeping it simple and light. And wow… is it seriously delicious. It’s exactly what my body was craving. With freshly grated ginger, fragrant garlic, splashes of tamari and rice vinegar, it is seriously a next-level salad.
And the toppings!! We must chat about the toppings as they’re the most important part. Fresh cilantro, fresh lime juice, shredded coconut and roasted peanuts. This is what will add the crunch factor and punch of extra flavor which is so very necessary for a great salad.
Pretty sure this is my first salad recipe that’s served warm and I’m pretty happy about how it turned out. How perfect for winter too?! And the menstrual phase?! I mean… c’mon!! I also added dulse flakes for iodine which is essential for breast health and during the menstrual phase when we lose minerals. I talk more about this in my book, The Happy Hormone Guide!Print
Mermaid Crunch Thai Salad (Vegan and Gluten Free)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2-3 1x
- Category: Warm Salad
- Method: Stovetop
- Cuisine: Vegan Thai
Looks super green and that’s the point. PACKED full of fiber, phytonutrients, water-rich vegetables and crunch, this deliciously simple salad is sure to bring you back into balance
1 tablespoon coconut oil
1/4 yellow onion, sliced thin
1 tablespoon minced ginger
1 teaspoon minced garlic
4 cups broccoli florets
3 stalks bok choy, chopped
2 bunches lacinato kale, chopped (it seems like a lot, but it wilts down like spinach)
2–3 tablespoons low-sodium tamari
2 tablespoons rice vinegar
pinch of sea salt and black pepper
pinch of red pepper flakes (optional)
TOPPINGS: fresh cilantro (about 1/3 cup)
shredded coconut (about 1/4 cup)
roasted peanuts (about 1/4 cup)
dulse flakes, optional but recommended!
Heat the coconut oil in a large pan over medium heat. Once hot, sauté the onion about 4-5 minutes.
Stir in the ginger and garlic. Then add the broccoli and cover to steam cook for about 5 minutes.
Next add in the bok choy and cover for 2-3 minutes.
Then add in the kale, tamari, rice vinegar, pinch of sea salt and pepper (and optional red pepper flakes).
Then cover again for 2-3 more minutes until the kale is bright green. We don’t want to overcook it.
Turn off heat and plate the salad. Drizzle on the toppings and enjoy!!
Keywords: vegan thai salad, green thai salad, warm vegan salad, warm dinner salad, mermaid salad, salad for the menstrual phase
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Wow! Yum! This look delicious!! And I just started my menstrual cycle so this is perfect! I love having meals that are a lot of green! Makes me happy!! Well done! Thank you for sharing.