Thai Vegetarian Crackslaw
If you want to try something brand new, this Thai vegetarian crackslaw recipe offers an aromatic Asian flavor. Use Quorn, TVP (textured vegetable protein) or your favorite vegetarian meat alternative as well as julienne-cut veggies to make this dish commonly known as veggie crack or vegetable crackslaw.
You will love the fragrant Thai flavors this dish offers, and probably want to make it again and again. This dish is low in carbs yet high in flavor.
Thai Vegetarian Crackslaw
If you want to use meat or poultry by all means go ahead. Just ensure it is fully cooked before adding the other ingredients to the pan. This recipe offers a wonderful taste of Southeast Asia and you won’t regret making Thai vegetarian crackslaw. In fact, I promise you’ll want to make it again and again!
Unlike the traditional crackslaw recipe which is made with cabbage or coleslaw mix this Thai vegetarian crackslaw features julienne-cut vegetables. Get yourself a julienne peeler (the OXO one is excellent) if you do not already have one.
Crackslaw is traditionally a Chinese inspired recipe but there so no reason you can’t make it Thai if you wish, because you’re just swapping some of the ingredients – the Chinese ones for Thai ones, in order to get that southeast Asian taste.
Feel free to mix and match the vegetables in this Thai vegetarian crackslaw recipe. Also, to save time, you could buy ready-julienned veggies. I try not to do this because they work out more expensive and julienning is relaxing (in a strange kind of way!)
A Wonderful True Thai Appeal
Enjoy this delicious low carb Thai recipe with some peanuts sprinkled over the top, as a typical Thai garnish, or leave them out if you don’t want the extra carbs. I like to serve lime wedges with this too, since they also go well with the Thai flavors in this dish.
Some Thai food is really spicy, while some is mild. When I was in Thailand I was really surprised by just how fiery some of the authentic dishes were! This Thai vegetarian crackslaw isn’t an authentic Thai recipe of course, but it boasts tasty Thai flavors.
But you could always taste the aromatic ingredients though, not just heat, heat and more heat. Thai cooks like to balance out salty, sweet, sour and spicy, so each dish is well-balanced, and you can easily do that with the following Thai crackslaw dish, by tasting it at the end and adding more of anything you believe it needs.
- 4½ oz (130g) ground Quorn or TVP
- 4 oz (115g) shredded white cabbage
- ¼ chopped red onion
- 1 julienne-cut carrot
- ½ julienne-cut zucchini
- 2 crushed garlic cloves
- 1 peeled and chopped lemongrass stem
- ½ oz (15g) creamed coconut or 4 tbsps coconut milk
- ½ finely chopped chili pepper
- 1 teaspoon sesame oil
- 1 teaspoon Thai fish sauce
- 1 teaspoons soy sauce
- 1 tablespoon cilantro
- Juice of ½ lime
- 1 oz (30g) chopped peanuts, for garnish
- Stir-fry the vegetables in sesame oil in a skillet until tender.
- Add the Quorn or TVP, lemongrass, soy, creamed coconut or coconut milk, and fish sauce.
- Cook for 3 minutes then remove from heat and stir in lime juice.
- Serve topped with cilantro and chopped peanuts.
This is my favorite julienne peeler! I often make julienne vegetable recipes just as an excuse to use it. It is comfortable to hold, nice and sturdy, and it peels vegetables really well into thin, even strips.
You can pick up a cheap julienne peeler for a dollar and use it 5 times or until it falls apart or you can invest in an OXO julienne peeler which will last for years.
This is well designed and well made and you will find julienne cutting a joy rather than a chore. If you are used to an inferior peeler then using this one will come as a real surprise.
It glides over your vegetables effortlessly and the result is a pile of julienne cut vegetables in next to no time. Invest in this to make the preparation of your Thai vegetarian crackslaw quicker and easier!
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