Thai Salad with Peanut Sauce

This delightful salad adds a wealth of flavours to your lunch. The herbs, ginger, peanut and spice add life to the vegetables and a hint of the Far East.

Serves: 2

Preparation time: 10 minutes

If you don't have a spiralizer you could use a vegetable peeler to get thin strips of courgette.

Ingredients:

2 cups courgette, spiralized 2 cups of white cabbage, shredded 1.5 cups red cabbage, thinly sliced 0.5 cups of red pepper, thinly sliced A handful of fresh coriander, chopped A sprig of mint, leaves thinly sliced 1 tbsp of spring onions, thinly sliced 0.25 cup of peanuts, roasted, roughly chopped Salt and pepper to taste

Peanut Dressing:

1/3 cup of smooth peanut butter  2 tbsp of lime juice 3 tbsp of pure maple syrup/honey 1.5 tbsp of rice wine vinegar 1.5 tbsp of soya sauce/tamari 1 tsp of sesame oil 1 tsp of sriracha/tabasco sauce 0.5 tsp of ginger, minced 1 clove garlic, roughly chopped 1 tbsp of water

1. Put all the salad ingredients in a large salad bowl (except the chopped peanuts) and toss well. 2. To make the peanut sauce, blend all the dressing ingredients together by shaking them vigorously in a jam jar, firmly closed or using an electric blender. Add more water if required to get the desired consistency. 3. Add the dressing to the salad and toss well. Any remaining dressing can be kept for people to add to their individual plates if desired. Garnish the salad with the chopped peanuts and season to taste.