Summary: This salad is our new favourite thing right now. It’s deliciously crunchy, packed with flavour and really easy to make. Whilst you can totally do everything by hand, using a food processor to shred the veggies makes the prep for this super fast. I do the dressing in the bullet blender and it comes out so smooth and so tasty. Honestly, the dressing is amazing!
With a few additions, this was a perfect meal. I had this with some sweet chilli tofu cubes fried with a little sriracha and Mr Ask had chicken fried steak strips. We also used the last bit of salad as filling for some bahn mi and it was glorious!
Ingredients
- 1/2 head ( about 700g) red or green cabbage
- 1/2 tsp sea salt flakes, optional
- 2 – 3 carrots (about 250g), unpeeled, ends trimmed
- 1 large red capsicum
- 3 to 6 spring onions, thinly sliced
- 1 cup fresh coriander, roughly chopped
- 1/2 cup salted peanuts
- 3 long red chillies, finely chopped, optional
For the dressing:
- 1/4 cup peanut butter
- 3 fresh limes, juiced
- 2 garlic cloves, finely minced
- 1/4 tsp ground ginger
- 2 tblsp soy sauce or tamari
- 1 tblsp water
- 1 tblsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp sriracha
Instructions
- Make the salad: Set a food processor with the slicing attachment. Send the cabbage down the food chute and shred. Transfer to a bowl with cabbage. If your cabbage is a little tough, sprinkle it with the 1/2
- teaspoon salt. Toss. Briefly massage. Set aside.
- Repeat with the capsicum and add this the cabbage.
- Switch to the grating/shredding blade and grate the carrot and add the bowl of cabbage.
- Make the dressing. In a medium bowl (or bullet blender) add all the dressing ingredients. Stir (or blend) until smooth.
- Add dressing to the bowl with the cabbage, carrots and capsicum. Toss to coat. Add the spring onion , coriander, chili (if using) and peanuts, and toss again.
- Serve or transfer to a storage container and store in fridge. Serves 4 as a meal
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