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Tasty and easy-to-assemble salad with a rainbow of vegetables and zesty dressing – it’s perfect for lunch, dinner or in-between snacking. It is suitable for vegans and is also packed with fibre and plant protein.
Ingredients
For the Salad
- 1 red bell pepper
- 1 cup shredded carrots
- 2 cups shredded cabbage (purple or green or both)
- 1 can chickpeas, drained (15 oz or 400g)
- 1/2 cup coriander, chopped
- 1/3 cup spring onions, chopped
- 1/4 cup raisins (optional but highly recommended)
For the Dressing
- 1/4 cup peanut butter
- 1 tablespoon freshly grated ginger
- 1 clove, garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 2 teaspoons curry powder (yellow)
- 1/4 teaspoon ground turmeric
- 4 tablespoons warm water (to thin the dressing)
Garnish
- Extra coriander or garden greens, chopped
- Extra Spring onions, chopped
- Roasted Cashew nuts or Peanuts (highly recommend Cashews)
Instructions
- In a large bowl, add all the prepared salad ingredients together – red pepper, carrots, cabbage, chickpeas, coriander and spring onions.
- In a medium sized bowl or jug, mix all the dressing ingredients together (peanut butter, ginger, garlic, lime juice, soy sauce, curry powder, turmeric and warm water) and mix well using a whisk or spoon until everything has combined.
- Pour the dressing over the salad and mix to combine. Garnish using extra coriander, spring onions and roasted cashews or peanuts.