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