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Rainbow Slaw with Satay-style Dressing
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4 serving
Prep time:
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Serves: 4
This healthy vegan Rainbow Slaw with Satay-style Dressing is bursting with colour and crunch – as well as being low in saturated fat, it also gives you 2 of your 5 a day. It was created by cook, author and dedicated veg grower Kathy Slack, who says, “Use every colour of beetroot you can find for maximum rainbow appeal and take time to finely shred the veggies – best done with a julienne peeler or mandoline, though a coarse grater will also do the job. The salad is great on its own or serve it with wholemeal wraps or as a side with roast chicken.” Looking for more vegan recipes? Look no further.
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Ingredients
- 1 tbsp grated turmeric (or ½ tsp ground turmeric)
- 1 tbsp grated ginger
- 2 garlic cloves, crushed or grated
- 2 tbsp smooth peanut butter (sugar free)
- 2 limes, zested and juiced, plus extra juice if needed
- 2 tbsp sesame oil
- 4 tsp tamari, plus extra if needed
- 2 tsp mirin, plus extra if needed
- 100g spring greens, shredded, tough stems removed
- 6 small beetroot (golden, red and/or candy), peeled and cut into matchsticks
- 2 kohlrabi, peeled and cut into matchsticks
- 2 eating apples, cored and cut into matchsticks
- 75g cashew nuts, toasted
- 1 tbsp sesame seeds, toasted
Method
Step 1
For the dressing, put the turmeric, ginger, garlic, peanut butter, lime zest and juice, sesame oil, tamari and mirin in a bowl; whisk well to combine. Have a taste – it should be salty but sweet and tangy too; add more tamari, mirin or lime juice if needed.
Step 2
Put the greens in a large bowl; massage in half the dressing by hand.
Step 3
Tip in the beetroot, kohlrabi, apple, cashew nuts, sesame seeds and remaining dressing; use your hands to combine well, then serve immediately.
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