Vegan Thai Salad Bowl Recipe
Updated: Jul 21, 2022
Makes 4 380 Calories
200g Cook Soy Bean Noodles
200g Cooked and chilled green beans
1 Cup of Lime Leaves
1 Cup Fresh Mango Diced
1 Cup Fresh Pineapple Diced
2 Cups Red Pepper Sliced
1 Cup Spring Onions Sliced
300g Bean Sprouts
1 Cup Fresh Coriander
1 Cup Fresh Basil
1/2 Cup Cashew Nuts
1 Tsp Dried Chilli Chopped
2 Pinches of Salt
1 TBSP Crispy Fried Onions Store Bought
1/3 Cup Sesame Oil
1/3 Cup Chilli Sauce
1/3 Cup Apple Cider Vinegar
Place the lime leaves, oil, salt, chill sauce and vinegar in a blender and blitz until smooth. If there are bits left in the dressing strain through a sieve.
Place all of the other ingredients in a bowl, pour over the dressing. Mix thoroughly and serve.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks