Peanut Veggie Salad
Print Recipe

Peanut Veggie Salad

Servings: 2

Ingredients

Dressing

  • 1 heaped TBS Peanut Butter
  • 1 TBS Lemon Juice
  • 1 TBS Soy Sauce
  • 1 TBS Coconut Milk
  • 2 tspn Maple Syrup

Salad

  • 1 medium Sweet Potato
  • 1 Red Capsicium
  • 1/4 Purple Cabbage
  • 200g Marinated Tofu
  • 2 tspn Sesame Seeds
  • 1 TBS Chopped Coriander and Mint to serve

Instructions

Dressing

  • Add dressing ingredients to blender. Blend for approximately 10 seconds until combined. Alternatively, place ingredients in a small jug and whisk to combine. 

Salad

  • Slice capsicum and tofu into thin strips. Finely chop the cabbage. 
  • Use a spiraliser to cut sweet potato into noodles (you can grate the potato if you don't have a spiraliser). 
  • Heat a non stick frying pan on high heat. 
  • Cook the tofu for about 2 minutes, stirring constantly, until browned on each side. Set aside on a plate. 
  • Cook the cabbage, capsicum and sweet potato noodles for a few minutes, stirring constantly, until just cooked through. 
  • Place cabbage, capsicum and sweet potato in bowls. Top with tofu. Drizzle dressing over the top. Sprinkle with sesame seeds and herbs.