CHRISTMAS SALADS | THAI PUMPKIN & CRISPY NOODLE SALAD

As a Vegetarian, Christmas day can be a little tricky with the weirdly obsessive amounts of meat that most Christmas tables find themselves amongst. And while there is never a shortage of Potatoes & Carrots, I like to mix a few greens, a good chunk of nuts and some fresh colour variety in there too. This means, my Salad game around Christmas time starts to get a little obsessive to say the least...

And lucky for you, I'm not shy on sharing them this Festive Season! This Salad is a favourite from my beautiful Aunty Ros. Extremely tasty, unique in texture and will win over any meat eater at the table.

This is also an easy salad to whip together for a Summer BBQ or Beach picnic. Delicious and unique flavours that you won't get from many other Salads - I promise you that!

Enjoy this Thai Pumpkin Crispy Noodle Salad Recipe:

INGREDIENTS:

1-1.5k of Pumpkin (You can also use Orange Sweet Potato which is delicious too, or a mix if you prefer!)

2 Tablespoons of Olive Oil

Salt & Pepper to season

200gm Roasted Cashews

1 Cup of finely Chopped Coriander

100gm of Crispy Noodles

METHOD TO THAI PUMPKIN DELICIOUSNESS:

1. Preheat the Oven to 200 degrees

2. Chop the Pumpkin into 2cm x 2cm pieces.

3. Place the Pumpkin (Or Sweet potato if using that instead) in a bowl and toss through the oil. Season with Salt & Pepper & toss. 

4. Place the Pumpkin on an oven tray & bake for 30 mins or until cooked.

5. Once cooked, place the pumpkin onto paper towels to drain any excess oil. 

6. Place Pumpkin, Cashews, Coriander & Crispy noodles into a serving bowl and toss to combine. 

DRESSING:

3/4 Teaspoon of Red Curry Paste

90ml of Coconut Milk

2 Tablespoons of Real Lime Juice

1.5 Tablespoons of Brown Sugar

2 Tablespoons of Oil

4 Cloves of Garlic

1 Tablespoon of fresh Ginger

MAKING THE DRESSING:

1. Combine the Red Curry Paste, Coconut Milk, Lime Juice & Brown Sugar together in a small bowl. 

2. Heat the oil in a small frying pan & fry off the Garlic & Ginger over a low heat to release the flavours. Once lightly brown, remove from the heat & mix through the dressing.

3. Drizzle the dressing over the Salad and gently toss to combine. 

Enjoy this delicious Pumpkin Thai explosion & listen to the compliments fly in!

Let us know in the comments if you tried this & what you thought! x

PS. Sorry there is no photo of the finished product - It seems I always eat it too quickly before I can capture it! Watch this space x