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Jumbo salad with all the things (kale, cabbage, papaya and a peanut-chilli-soy dressing) (v)

This jam-packed salad can be customized to taste and available produce.
Gives 2-3 large salad serves or a greater number of side dish serves.
Vegan.

Original post (with pictures) here.

For the salad:
1 bunch red kale (or regular green kale), tough stems removed and roughly chopped
1/4 green cabbage, roughly chopped
About 1 cup grated green papaya (equivalent to 1 small green papaya)
1 medium carrot, finely sliced or grated
1 small red capsicum, finely sliced
1 tomato, finely sliced

For the dressing:
1 tbsp natural peanut butter
1 tbsp soy sauce
1 tbsp sweet chilli sauce (or use chilli sauce and add brown sugar)
2 tsp nutritional yeast
1/4 cup warm water

Method:
1. Place the kale and cabbage in a large saucepan and cover with boiling water. Allow to stand for 1-2 minutes, to soften. (Optional)
2. Transfer the kale and cabbage to a large bowl, and add the remaining salad ingredients.
3. Combine the dressing ingredients in a small bowl or jug and whisk to combine.
4. Pour the dressing over the salad and mix through thoroughly with your hands. Serve immediately or keep in the fridge for up to 3 days.
5. Serve alone or topped with tofu, almonds, or peanuts.
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