Recipe by Tracey Morter
Vegan, Gluten Free, Dairy Free
Ingredients – Salad:
3 cups finely shredded wombok or white cabbage
1 cup finely shredded red cabbage
½ medium sized red capsicum finely sliced
1 large grated carrot
3 spring onions sliced
½ Lebanese cucumber, halved lengthwise, de-seeded and sliced
½ cup mint leaves
Ingredients – Dressing:
¼ cup Mayver's Crunchy Peanut Butter
2 tbs rice wine vinegar
3 tbs fresh lime juice
3 tbs light olive oil
1 tbs tamari
1 tbs coconut sugar
2 tbs rice malt syrup
1 garlic clove crushed
20g fresh ginger grated
½ long green chili finely chopped
½ tsp salt
½ cup coriander leaves
1. Place all dressing ingredients, except for peanut butter, into a blender and blend until smooth.
2. Then, whisk the Mayver's Crunchy Peanut Butter into the dressing so you retain the crunchy texture.
3. Place all salad ingredients in a large bowl and toss to mix.
4. Add dressing just before serving and toss through to coat evenly.
RECIPE TIP: Use an empty Mayver's jar instead of a blender in Step 1 and shake until smooth.