Raw fresh veggies tossed with a nutty peanut dressing and sprinkled with sesame seeds - YUM! This asian carrot noodle salad makes for the perfect plant-based dish. It's no doubt mouth wateringly delicious & super nutritious! Filling, easy and time efficient, this vegan salad is one to share with friends and family!
Vegan I Gluten-free
Serves: 2 - 4
Time: 25 minutes
2 carrots, spiralized
1 cup purple cabbage, sliced thin
1/2 red pepper, sliced thin
1 handful sun flower sprouts
1 handful Thai basil, chopped
2 spring onions, chopped
1 bunch cilantro (stems included), chopped
1/4 cup roasted peanuts, crushed
2 tbsp. sesame seeds
1/4 cup peanut butter
2 tbsp. water, + more as needed
2 tbsp. tamari sauce
1/2 an orange, juiced
1-2 inch piece ginger, grated
1 clove garlic, minced
1 chili, chopped (optional)
To prepare the dressing - Add all ingredients to a mixing bowl. Stir to combine. Adjust consistency with more water as needed. Taste and adjust preferences to your taste. Set aside.
To prepare the salad - Prepare and slice the vegetables accordingly. Place all ingredients into a large mixing bowl. Stir to combine.
To serve - Toss the salad with the dressing. Garnish with fresh herbs, sprouts, peanuts, and a lime wedge.
To store - Best served fresh. Keep leftovers 1 - 2 days in the fridge.