Recipe courtesy of Julianna / @juliannavezza

  • In a skillet over medium heat, add oil. When oil is hot, add plant-based fish cakes. Cook for 6 minutes, turning halfway through. Set aside.
  • In a medium bowl combine arugula, cabbage, carrots, bell pepper, green onion and peanuts; toss to combine.
  • In a food processor combine dressing ingredients and process until smooth.
  • To serve, top salad with fish cakes. Drizzle half of peanut dressing over salad; toss to mix well. Serve with remaining peanut sauce if desired.
Thai Fish Cake Salad with Peanut Dressing
  • Preparation15 minutes
  • Cook Time 6 minutes
  • Serves 1

INgredients

For Thai Fish Cake Salad

  • 1 tablespoon olive oil
  • ½ package Good Catch® Thai Style Plant-Based Fish Cakes (4 cakes)
  • ½ cup baby arugula
  • ¼ cup shredded green cabbage
  • ¼ cup shredded purple cabbage
  • ¼ cup shredded carrots
  • ¼ cup thinly sliced red or yellow bell pepper
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped peanuts

For Peanut Dressing

  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoons rice wine vinegar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 clove garlic

Instructions

Recipe courtesy of Julianna / @juliannavezza

  • In a skillet over medium heat, add oil. When oil is hot, add plant-based fish cakes. Cook for 6 minutes, turning halfway through. Set aside.
  • In a medium bowl combine arugula, cabbage, carrots, bell pepper, green onion and peanuts; toss to combine.
  • In a food processor combine dressing ingredients and process until smooth.
  • To serve, top salad with fish cakes. Drizzle half of peanut dressing over salad; toss to mix well. Serve with remaining peanut sauce if desired.