This salad is something I make when the house is quiet and I have time to do all the chopping with a good post cast on in the background.
I leave this in the fridge and enjoy it for a few days as a quick and delicious lunch. It keeps well and is great for on the go lunches. The best thing is the variety of colour and textures plus this great dressing.
It’s not an exact science - just what you have in the fridge plus a few key extras….you can serve with rice noodles, avocado and sesame seeds to make it a little more substantial.
I recommend making sure to chop everything into fine slices, I love using my mandolin - my favourite thing in the kitchen - makes everything look more “polished” just watch your fingers!
- YOU WILL NEED A HUGE BOWL -
Finely Slice:
Small Red cabbage
1 head Radicchio
1 head Fennel
1 Red Pepper
Bunch Radishes
Bag of Mange Toute
4 Organic Carrots (they taste much better!!)
Spring Onions- tops and Bottoms..just take off the outside layer.
Micro greens/ alfalfa sprouts/Pea Shoots
Dressing:
Just go with what you think works I never measure but I will try to give you some guidelines...
4 TBS Crunchy Peanut Butter
4 TBS Maple Syrup
3 TBS Hoisin Sauce
2 inches PEELED GRATED GINGER
3 clove's MINCED GARLIC
1 Orange Juiced
2 Limes Juiced
2 TBS TOASTED SESAME OIL
2 TBS SHIRACH (chilli sauce
Blend all the dressing ingredients with a hand blender until you get a smooth consistency and mix thoroughly with all the chopped salad ingredients. Make sure to add lots of salt and pepper to the dressing ingredients for extra flavour.
Let the dressing marinate with the vegetables for at least 30 mins before serving.
I hope you enjoy and let us know what you think x
