Ingredients:
4 cups chopped cabbage
1 cup prepared shredded carrots
1 red capsicum, thinly sliced into bite-sized pieces
1 Lebanese cucumber, halved lengthwise, seeded and thinly sliced
1 cup frozen edamame, thawed
2 medium eschallots, thinly sliced
½ cup loosely packed chopped fresh coriander
Dressing Ingredients:
¼ cup creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh coriander leaves
Method:
1. For the dressing, combine all of the ingredients except for the coriander, in a blender and process until completely smooth.
Add the coriander and blend for a few seconds until the coriander is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Serves 4.
Total Time: 30 minutes
