Asian winter salad with spicy peanut dressing

This winter salad is bursting with vitamins and antioxidants! Not only is it good for your eye health, but your immune system too. Serve on its own for a vibrant, vegetarian meal, or with chicken, steak or prawns.

Ingredients:

Salad:

Large handful of kale, leaves picked from stalks (discard stalks)
1/4 red cabbage, shredded
1/4 Chinese cabbage, shredded
1 red or yellow pepper, sliced
1 carrot, grated
1 ripe mango, diced
3 spring onions, sliced
Small handful of fresh coriander, roughly chopped
Small handful of fresh mint leaves, sliced
30g roasted salted peanuts, roughly chopped

Dressing:

1 tbsp sriracha (or chilli sauce of your choice)
Thumb of ginger, grated
1 clove garlic, minced
2 tbsp peanut butter
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar (or white wine vinegar)
Juice of 1 lime
2 tsp honey
Pinch of salt

Method:

Combine all the salad ingredients in a large serving bowl and set to one side.
Add all the dressing ingredients to a food processor and blend, adding a splash of water if it’s too thick (it should be of a pouring consistency to dress the salad). Taste the dressing and add more of whichever flavour you’d like to have a stronger presence – if you prefer it more spicy for example, add a bit more chilli sauce.
Pour the dressing over the salad and mix thoroughly to combine before serving.

Serves 2.

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