Tangy Thai Toss

October 15th, 2012 · Lisa · gluten-free, Recipes, Savory, sugar-free, vegan mofo · Comments

I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

Happy Monday my dear guests.

I hope that you had a wonderful weekend full of simple adventures and rewarding relaxation.

Here at Lisa’s super awesome and totally imaginary B&B we like to make a bit of a fuss over Mondays.

Sometimes, Mondays arrive much sooner than we’d like, so I try to make something a little special for you to look forward to for lunch.

I packed up a tiny tiffin with a tangy thai tossed salad, heavy on veggies and big bold flavours. While you’re out in the world, tackling those tourist’s tasks (finding a clean public washroom and a cafe fit for lounging), you can rest assured there will be a satisfying and nourishing meal awaiting your appetite.

I hope that helps to put a little spring in your step.

Don’t forget to layer today. There is a bit of a bite in the air. I left an umbrella and a pair of gloves by the door, just in case you need them.


Tangy Thai Toss


  • 2 TBSP fresh lime juice
  • 1 tsp Braggs liquid aminos
  • 1 tsp agave nectar
  • 1 TBSP natural peanut butter
  • 1/4 tsp siracha
  • 1/2 tsp grated ginger
  • 1 zucchini
  • 1 medium carrot
  • 1/4 cup red cabbage, shredded
  • 1/4 cup smoked tofu
  • 1/4 cup cilantro, chopped
  • Optional: sesame seeds or cashews


  1. Combine the lime juice, Braggs, agave, peanut butter, siracha and grated ginger in a blender. Pulse until it becomes a smooth, thick sauce.
  2. Using a vegetable peeler or spiralizer, make noodles from the zucchini and carrot. Add the noodles to a large bowl and toss with the red cabbage.
  3. Add the sauce to the large bowl and toss to coat all of the vegetables.
  4. Add the tofu, cilantro and any optional ingredients and toss to combine.
  5. Makes approximately 2 large salad servings.

p.s. I’m home. My European excursion was incredible. I promise to tell you all about it soon. Now that I’m settled back into my routine, I’m ready to take on the second-half of Vegan MoFo with a vengeance. I have packed lunch dishes for your enjoyment all week long. Sending you all a smile to start your week 🙂


  1. Amey Mathews
    Posted October 15, 2012 at 11:55 am

    yay for packed lunches! This one looks great – fresh and full of flavors and nutrition. Just perfect for a day of sightseeing!

    • Posted October 15, 2012 at 9:27 pm

      I wish I could take this Thai toss along with me everywhere.

  2. Posted October 15, 2012 at 8:54 pm

    Oh, what’s that you say? I’m currently sitting next to you on the couch eating the leftover cabbage that you used here and I love you so much I feel a bit overwhelmed? Yes, that sounds about right.

    • Posted October 17, 2012 at 7:45 pm

      Life is so spectacular sometimes.

  3. Posted October 15, 2012 at 11:33 pm

    Oh this is just what I’m in the mood for!!!

    • Posted October 17, 2012 at 7:45 pm


  4. Bobbie {the vegan crew}
    Posted October 16, 2012 at 7:49 pm

    Lovely! This would brighten any Monday!

    • Posted October 17, 2012 at 7:45 pm

      I hope to add it into the weekly rotation 🙂

  5. Posted October 19, 2012 at 5:14 am

    Would that work with cashew butter? i don’t exactly like peanut butter.

    • Posted October 19, 2012 at 6:29 am

      I think either cashew or almond butter would work well if you’re looking for a peanut alternative.

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