This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a textured mix of crunchy red cabbage, nutty quinoa and creamy avocado, all drizzled in a herby peanut pesto.
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Ingredients
- ½ red cabbage, thick core removed, then finely sliced
- Grated zest 2 limes, juice 4 limes
- 20g fresh coriander
- 10g fresh mint
- 2 tbsp tamari soy sauce
- 50g unsalted peanuts
- 2.5cm fresh ginger, grated
- 1 garlic clove, crushed
- 2 tbsp toasted sesame oil
- 2 tbsp groundnut oil
- 250g pouch cooked quinoa, microwaved or heated according to the pack instructions (check it’s gluten-free if need be)
- 200g edamame beans, defrosted if frozen
- ½-1 red chilli, chopped (to taste)
- 60g baby leaf spinach
- 4 spring onions, chopped
- 1 ripe avocado, chopped or sliced
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Method
- Toss the sliced red cabbage in a large bowl with the zest and juice of 2 limes. Season with salt and pepper and set aside to soften.
- Meanwhile, whizz the herbs (reserve some coriander leaves), tamari, most of the peanuts, the ginger, garlic, both oils and the juice of 2 limes in a small food processor to a pesto consistency. (If you don’t have a mini food processor, finely chop by hand, then mix in a bowl.)
- Toss the quinoa with the red cabbage, then toss with the edamame beans, chilli and most of the peanut pesto until combined.
- To serve, toss with the spinach, spring onions and avocado, then sprinkle with the reserved coriander and peanuts and drizzle with the rest of the peanut pesto.
Nutrition
- 482kcals Calories
- 29.5g (5g saturated) Fat
- 16.3g Protein
- 33.1g (7.8g sugars) Carbs
- 9.6g Fibre
- 1.8g Salt
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