Recipe Video
Instructions
Prep the Veggies
5 minutesSlice the red cabbage, carrot, and cucumber into thin strips. Chop the green onion.
Heat the Base
1 minuteWarm up the FibrePot pouch using either a microwave or stovetop, following package directions.
Toss It Together
1 minuteIn a bowl, combine the FibrePot base with the prepared vegetables.
Dress & Mix
1 minuteAdd Thai dressing to taste, then mix well until everything is evenly coated.
Cooking Tips
- Cut all vegetables into thin strips for best mixing and texture.
- Add dressing gradually — this salad absorbs flavour quickly.
Storage Tips
- Keeps 1–2 days once mixed.
- Store dressing separately if prepping ahead.
Chef Notes
- Green onion adds freshness; don’t skip if you like brightness.
- A splash of lime can enhance Thai dressing further.
Substitutions
- Red cabbage → green cabbage or kale
- Thai dressing → sesame ginger, peanut dressing, or soy-lime
Variations
- Crunchy Version: Add peanuts or cashews.
- High-Protein Version: Add tofu or shredded chicken.
Frequently Asked Questions
Yes—store dressing separately to maintain crunch.
Absolutely — it’s a great shortcut.
Add chili flakes or Thai chili sauce.
Yes — it's meant to be served cold or at room temp.