This salad is so fresh and vibrant and it has quickly become one of our favourites. Packed full of Thai flavours, this is a real summer BBQ winner.
1 cup cooked quinoa
¼ head white cabbage; shredded
¼ head purple cabbage; shredded
1 cup cherry tomatoes; halved
1 large carrot; finely sliced or grated
1 cup snow peas; topped and tailed
1 cup bean sprouts
1 cup fresh coriander leaves
1 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup peanuts; roughly chopped to serve
garnish with lime wedges
Cook quinoa as per packet instructions & allow to cool. Combine all salad ingredients in a large bowl. Toss to combine and drizzle with spicy peanut dressing. Sprinkle with crushed peanuts and fresh lime.
Spicy Peanut Dressing
½ cup peanut butter
2cm ginger; grated
1 garlic clove; crushed
1 red chili; deseeded & finely diced
2 tbsp tamari
juice of 1 fresh lime
2 tbsp stevia
¼ cup coconut milk
To make the dressing whisk together peanut butter, ginger, garlic, chili, tamari, lime juice, coconut sugar and 1/4 cup coconut milk in a medium sized bowl until combined well.
If you would like more liquid in your dressing add another 1/4 cup of coconut milk.
This recipe is from the recently published Nurture & Nourish Cookbook by WLS, available here.
Energy: 7634.7 kJ, Protein: 80.5g, Fat: 120.1g, CHO: 86.3g, Sugars: 50.5g