Description
A simple spring or summer dinner that is light but packed with flavour.
Ingredients
Scale
Salad
- 1/2 cabbage, spiralized or chopped
- 1 cup snow peas, halved
- 1 red pepper, sliced
- 1 cup carrots, sliced
- 1/2 cup sesame seeds
- 2 cups cooked quinoa
Peanut Sauce
- 1/4 cup unsalted peanut butter
- 1 Tbsp white rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp raw honey
- 2 small garlic cloves, peeled and crushed
- 1/4 tsp ginger
Instructions
- In a large bowl, combine the salad ingredients. Set aside.
- In a small bowl, combine peanut sauce ingredients. Mix well.
- Mix sauce with salad and serve.
Notes
Nut-Free Option
- Swap the peanut butter for sunflower seed butter to make it nut-free.
Lunch Option
- Add a serving into a whole grain pita, wrap or ezekial bread to make a simple and delicious lunch.
Make it Vegan
Swap the honey for pure maple syrup.
Nutrition
- Serving Size: 4