The hot months have reached the Algarve, and the best kind of cuisine to eat is healthy, light food!
This recipe was inspired by the famous traditional Thai dish Khao pad, which I have always enjoyed and learned how to prepare on several trips to Thailand. I love transforming Asian dishes into great vegan food. Who said salads are boring? With exotic ingredients like mango, edamame, coriander, and ginger, a salad can be inspiring and delicious! With this refreshing mix of flavours, you can create a fusion that takes salad to a new level.
Benefits
The veggies and fruit are a summer immune boost. Mangoes have plenty of vitamins and minerals, and are excellent for the skin. Edamame are young soybeans harvested before they ripen or harden. Available shelled, in the pod, fresh, or frozen, they are a great source of vitamins and protein, and are low in calories. I always have them in my freezer and sometimes eat them as a snack.
Ingredients for four people
- 2 cups of cooked basmati rice
- 2 carrots
- 1/2 a bell pepper
- 1 small piece of ginger
- 3 cloves of garlic garlic
- 1 mango
- Edamame (one or two tbsp per bowl)
- Peanuts (one tbsp per bowl)
- ½ bunch of coriander
- 2 tbsp soya sauce
- Pepper or chilli
Preparation
Wash the rice and cook it
Cut the mango into cubes and chop the coriander
Chop the garlic, ginger chilli, and vegetables into sticks and put them aside
Smash the peanuts in a blender
Cooking
Put the oil in the wok, add the bell pepper and carrots and stir fry for five minutes
Add the garlic, ginger and chilli, and stir for five more minutes
Put the rice, soya sauce and ground pepper (if you don’t use the chilli) into the wok, and stir until it is cooked; put it in a bowl and let it cool down
Decorate the fried rice with coriander, edamame, mango and smashed peanuts
Try to prepare this salad for your family, or you can enjoy it throughout July at Lita’s Concept Store in Lagos, in the Vegan Bistro!
Lalitana Vegan Kitchen
Phone: +351 914 061 143
Instagram: @lalitanavegankitchen
Instagram: @litasconceptstore
