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.
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Ingredients
- 2 bunches bok choy roughly chopped
- 1 carrot large, cut into strips or julienned
- 1 cup red cabbage finely shredded
- 1 lebanese cucumber cut into half moons
- 1 red capsicum small, cut into thin strips
- 5 spring onions finely sliced
- 1 cup coriander leaves roughly chopped
- 1/4 cup tamari almonds roughly chopped
- 1/3 cup peanut butter
- 1 lime juice squeezed
- 1 tablespoon pure maple syrup
- 1 tablespoon soy sauce or tamari
- 2 teaspoons ginger finely chopped or grated
- 1 tablespoon extra virgin olive oil
Instructions
- For the dressing: Mix all the ingredients in a small bowl or jug. The dressing will be quite thick, so gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not so much that it makes the salad too wet. Set aside.
- To assemble the salad: In a large bowl, place the bok choy, carrot, red cabbage, cucumber, red capsicum, spring onion, coriander and almonds. Drizzle over half the dressing and 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, if you like.2 bunches bok choy, 1 carrot, 1 cup red cabbage, 1 lebanese cucumber, 1 red capsicum, 5 spring onions, 1 cup coriander leaves, 1/4 cup tamari almonds
Notes
If you have peanut dressing left over, store it in a screw-top jar in the fridge, where it will last for up to 2 weeks.
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