It’s vegan, raw, and packed with nutrition and spicy flavor! It’s my go to lunch as there’s enough for a couple of mammoth platefuls. I use over a couple of days and add dressing when ready to serve.
INGREDIENTS
1 large carrot shredded
2 cups cooked quinoa
2 cups (200g) sliced Red Cabbage
½ cup cilantro (optional)
1 cup (104g) chopped Red bell pepper
1 cup (104g) chopped green bell pepper
2 cups kale, removed from stems, washed, dried and chopped
3/4 cup roasted cashews (raw if needed) chopped
¼ cup sunflower seeds (or preferred nuts)
Sliced red onion or scallions (Optional)
1 small lime
Peanut Ginger Sauce:
1/2 teaspoon ground ginger
1 tablespoon maple syrup
2 tablespoons tamari or liquid aminos (gluten free low sodium soy sauce)
1 teaspoon distilled white vinegar
1/2 teaspoon sesame seeds
1/3 cup natural peanut butter
1/4 cup warm water (I only use water for a thinner sauce)
1/4 teaspoon crushed red pepper flakes
Method
Blend all ingredients for sauce and cool in fridge until ready to use. Mix all salad ingredients in a large bowl. When ready to serve blend sauce and salad well and sprinkle with fresh lime juice