Hands up who feels huge and sluggish after Easter? *raises own hand* I’ve eaten so much chocolate plus a (delicious) roast dinner yesterday and I’ve lost track on the wine. Time to get back to vegetables with this crunchy Asian salad.
I made this for a set of weekday lunches and to make use of my new Veggie Bullet! It’s a shredder, chopper and spiraliser and it’s great for recipes like this where there’s lots of chopping. I used the shredding function for the carrot and then sliced the cabbage, peppers, onions and chilli.
I did the rest by hand because it wouldn’t do spring onions how I wanted them in long strips and the mini sweetcorn probably wouldn’t have really worked out well. It cut the prep time in half though.
Anyway on to the recipe and a word of warning, you can’t make this (either food processor or no) without getting finely chopped food ALL OVER your kitchen. So put down some towels and roll up your sleeves!
Spicy Satay Asian Salad
Makes 4 portions
- 1/2 white cabbage
- 1 small white onion
- 3 spring onions
- 2 carrots
- 2 peppers
- 1/2 pack bean sprouts
- 1 small red chilli
- 100g edamame beans
- Handful baby sweetcorn
- Leftover cooked chicken (optional)
- 50g Dry roasted peanuts
- 1 tsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 clove garlic, finely chopped
- 1 tsp sesame oil
Peel and grate the carrots and finely chop the cabbage, peppers, onions, chilli and sweetcorn. Chop or shred up the chicken if it’s not already in small pieces. Mix everything up together in a big bowl and add in the edamame beans too.
Next, whisk together the peanut butter, soy, fish sauce, vinegar, clove of garlic and sesame oil in a bowl. Pour over the chopped veg and toss around with your hands or a big spoon.
Finely chop up the peanuts and mix through. Add extra peanuts before serving!