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
Great recipe!! Thank you
Happy you enjoyed it! Just posted my favorite cookie recipe, would love to know what you think. Blessings to you, Lesley