Such a delicious rainbow salad, you can just feel your body thanking you for the amazing vitamins. The dressing is amazing (courtesy of Bill Granger) and can be used over hot noodles, salad leaves or some simply grilled salmon. It’s got fantastic peanut depth and sweetness. I served mine with some sesame crusted seared tuna steaks.
I’ve mentioned this before but if you don’t have one of these julienne peelers then get on Amazon Prime and have one delivered tomorrow! They make such light work of this salad, and are great for raw vegetable noodle dishes. If you don’t have one, you can hand cut or use a grater but you won’t end up with the same texture.
Serves 4 (as a side)
- 1 carrot
- 1 courgette
- 1 red pepper, thinly slices
- 1/4 red cabbage, finely sliced
- Handful coriander, chopped
- Around 80g fresh grated coconut (you can use a few handfuls of toasted desiccated coconut f not)
- A few handfuls of roasted peanuts (salted or unsalted to preference)
- 1 1/2 tbsp runny honey
- 2 tbsp smooth peanut butter (I use Pip & Nut. Not added BS and runny for dressings)
- 1 tbsp lemon juice
- 1 tbsp unflavoured oil
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- Thinly chop or julienne the carrot and courgette into a large bowl. Add the finely sliced red pepper and red cabbage and the chopped coriander.
- Add your coconut if using and stir to combine
- In a jam jar, add the honey, peanut butter and lemon juice and shake with the lid on. Or whisk well in a bowl.
- Add the oils, soy and vinegar and mix well to combine.
- Only when you are ready to serve, dress your salad with the dressing and scatter over the peanuts. Serve immediately! If you let it sit around it will get soggy.