RAINBOW DETOX SALAD WITH PEANUT DRESSING

Fresh, crunchy and full of flavour! You can basically get your 5 daily servings of veggies in one go. So healthy and delicious.

Serves 2

Ingredients:

• 2 bunches of bok choy, washed and roughly chopped

• 1 large carrot, cut into strips or julienne

• 1 cup red cabbage, finely shredded

• 1 Lebanese cucumber, cut into half moons

• 1 small red capsicum, cut into thin strips

• 5 spring onions, finely sliced

• 1 cup coriander leaves, roughly chopped

• 1/4 cup tamari almonds, roughly chopped

  Peanut Dressing:

• 1/3 cup peanut butter

• 1 juicy lime, juice squeezed

• 1 tablespoon Canadian maple syrup

• 1 tablespoon soy sauce or tamari

• 2 teaspoons ginger, finely chopped or grated

• 1 tablespoon extra virgin olive oil

• Water to thin

Method:

1. For the dressing: Mix all ingredients together in a bowl or small jug, except the water. The dressing will be quite thick, gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not too much that it makes the salad too wet. Set aside.

2. To assemble the salad: In a large bowl, add the bok choy, carrot, red cabbage, cucumber, red capsicum, spring onion, coriander and almonds. Drizzle over half the dressing and then toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). You can garnish with some more fresh coriander leaves before serving.

Tip: If you have extra peanut dressing left over, store it in a screw-top jar and will last for up to 2 weeks in the fridge.