Satay Slaw Salad

Satay Slaw Salad

INGREDIENTS

Serves 4

• 1 Carrot approx 4 oz cut into chunks
• 1 Apple, quartered and cored
• 1/2 Red Onion
• 4 oz Purple cabbage in large chunks
• 4 oz Green cabbage in large chunks
• 4 oz Bean Sprouts
• 1 Diced Avocado
• 2 stalks of green onion finely sliced
• 5 Sprigs of fresh Cilantro leaves
• 1 oz Cashews
• 3 Tbsp Hemp/Sesame seeds
• 8 oz Tofu cubed 0.5 inch

SATAY DRESSING
• 1-2 Garlic Clove
• 1-2 cm cube fresh Ginger
• 1.5 oz/2 Tbsp Rice Bran/Coconut/Peanut/Olive Oil
• 3 oz Nut butter
• 3/4oz Apple Cider Vinegar
• 1 oz Sesame Oil
• 2 Tbsp Tamari

METHOD

1. Chop Carrot, Apple and Purple Onion 2 SEC / SP 5, place into a large bowl and
set aside.
2. Add both Cabbages and Chop / 2 SEC / SP 5 add to the rest in the large bowl.
3. Add to the salad bowl the Bean Sprouts, Avocado, Spring onion, Coriander leaves,
Cashews and Hemp/Sesame seeds and Tofu and mix through. Don’t wash mixing bowl.
4. Add Garlic and Ginger to mixing bowl, chop / 3 SEC / SP 7, scrape down and repeat 3
SEC / SP 7.
5. Add Oil and Saute / 4 MIN / 110 DEGREES / SP SPOON.
6. Add all remaining Satay Dressing ingredients and Blend 10 SEC / SP 6. Only dress each serve before serving. Keep in a jar in the fridge until use, up to 1 week.

HEALTH BENEFITS
• Gluten, Dairy, Egg Free
• Low-Carb