April 7, 2022
Supercharged with the best in crunchy fresh veg, this 100% plant-based dish is supremely satisfying.
Ingredients for the slaw
1/2 purple cabbage, finely sliced on a mandolin
1 large carrot, peeled, julienne
1 green capsicum, deseeded, julienne
1 cup bean shoots (mung bean sprouts)
12 snow peas, trimmed, finely sliced
1 spring onion, thinly sliced on the diagonal
1/4 cup basil leaves, washed, washed, patted dry, torn
1/4 cup coriander leaves, washed, patted dry, torn
1/4 cup asian mint leaves, washed, patted dry, torn
1 small red chilli, very finely chopped *optional
Ingredients for the Asian dressing
For Satay
1Place all ingredients in a high-speed blender and process until smooth
2Use immediately or pour into a clean, sterilised glass jar and chill to firm. Great to use as a spread or heat gently to pour over steamed vegetables
For Asian Dressing
1In a large bowl combine the slaw ingredients
2Whisk Asian dressing in a small bowl, pour over slaw and use your hands to combine well
To Serve
1Spread Spiced almond satay on the base of a serving platter
2Place dressed crunchy slaw on top and serve immediately
