Monday, September 26, 2011

Fresh Thai-inspired Salad

I'm preparing to do a cleanse. This cleanse to be more specific. My friend, Fantastic J, nonchalantly asked if I'd like to join her last Tuesday as she decided (on a whim) to do it the following day, but still suffering from the wrath of Tetanus and looking forward to a party on Saturday with amazing food, I told her I'd hold off for two weeks.

I did watch the film that accompanies the Reboot Your System program which is "Fat, Sick and Nearly Dead," and while I think they could've shortened it by oh, I don't know, 40 minutes, it was still eye opening.

Truthfully, I eat quite healthfully already. If it wasn't for sushi and the occasional awesome burger, BLT or baby back ribs, I'd probably be a vegetarian. Whole grains, veggies and fruit are my friends, and I try to visit with them at least a couple times a day. The only thing I'm really dreading about the 15 days straight is the no caffeine clause.

No morning cup (or three cups) of coffee plain old sucks.

Last week I whipped up this Thai-inspired salad and I've been obsessed since. The thing I love about it is you can pretty much use any veggie in your fridge and it will work beautifully. The dressing itself is simple and I should warn those of you who are afraid of fish sauce that it is a major contributor to the sumptuous, umami flavor of this healthy dish. It will not be as good without it... trust me!

Thai Veggie Kaboom
(please excuse the over-the-top cheesy name!)

Any chopped veggies or nuts you want (the salad in the photo has romaine lettuce, purple cabbage, jicama, red bell pepper, carrot and chopped almonds. Last night's had chopped basil and bean sprouts as well)

Kaboom Dressing
2 Tablespoons Fish Sauce (or nuoc mam in Vietnamese... I like Tiparos brand and you can get it at some supermarkets and all Asian markets)
1-2 Tablespoons Water (taste after 1, add a little more water if it's too fishy... it will not taste fishy once it's on your salad)
Juice of 2 limes
Chopped cilantro
Chopped mint
Chopped red spicy pepper (only if you can handle heat)

Add all ingredients of Kaboom dressing. Arrange salad veggies/nuts on plate. Top with dressing (don't be afraid to use a lot to thoroughly coat the elements of the salad). Enjoy!

And actually, now that I think of it, fish sauce is another reason I can't be a vegetarian. Sorry, Alicia Silverstone!

Also, please share your variations with me. I think flaked, unsweetened coconut or coconut curried noodles would be a great addition to this recipe... What do you think?


  1. I just put a juicer in my cart on Amazon... Maybe impulsive, but thank you for inspiring me to be healthier. This salad looks delicious!

  2. Thanks for stopping by, Lanna! I don't have a juice, but I plan on using the Sutherlands' Vitamix to get the juices done next week! Hope all the Moores and Akers' are doing well :)


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