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