Thai-Style Salad with Smoked Sausage
Flavorful plant-based smoked sausages tossed with a bright and fresh salad of celery, cilantro, and pineapple.
This is a fresh, colourful, vibrant salad with smoked sausages, a hint of spice, and heaps of aromatics to be enjoyed warm or cold.
Thai-Style Salad with Smoked Sausage
7 mins to prep
10 mins to cook
Yields 2
Vegan
Ingredients
Plant-Based Smoked Sausage
- 1 package (about four sausages) Plant-Based Smoked Sausage
Dressing
- 2 tablespoons coconut sugar
- 3 tablespoons lime juice
- 3 tablespoons low-sodium soy sauce
- 1/4 teaspoon Himalayan pink salt
- 1/2 clove of garlic, minced
- 1-4 red or green bird’s eye chilis, chopped, or crushed red peppers, to taste
- 2 tablespoons canned pineapple juice
To assemble
- 1/2 red onion, thinly sliced
- 1 stalk celery, thinly sliced diagonally
- 2 spring onions, chopped into 1-inch pieces
- 6-8 cherry tomatoes, halved
- 1/2 cup canned pineapple, cut into chunks
- 1/4 cup cilantro, small leaves kept whole, large leaves chopped
- 1/4 cup celery leaves, small leaves kept whole, large leaves chopped
- Fresh mint leaves, for garnish
Preparation
-
1
Cook the smoked sausages according to package instructions. Once cooled, cut diagonally into 1/4-inch slices. Set aside.
-
1
In a large bowl, mix the sugar, lime juice, soy sauce, salt, garlic, chilis, and pineapple juice until the sugar is dissolved.
-
1
Add the sausage, red onion, celery, spring onion, tomatoes, and pineapples. Gently toss to combine.
-
2
Gently fold in the cilantro and celery leaves.
-
3
Garnish with mint leaves. It is ready to serve as a stand-alone salad, as part of a meal, or even a tapas-style snack!
Plant-Based Smoked Sausage
DRESSING
TO ASSEMBLE
