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  • Serves 4
  • Makes 6
  • 45 minutes
  • Difficulty Easy
  • 20 Ingredients
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50 Comments

Perfect for a warm summer’s day, this Crunchy Salad with Peanut Butter Dressing is refreshing and accompanies barbecued foods perfectly!

This recipe was developed by Tracey Morter.


Ingredients (serves 4 | makes 6 as a side salad)

  • 3 cups finely shredded wombok or white cabbage
  • 1 cup finely shredded red cabbage
  • 1/2 medium sized red capsicum, finely sliced
  • 1 large carrot, grated
  • 3 spring onions, sliced
  • 1/2 Lebanese cucumber, halved lengthwise, de-seeded and sliced
  • 1/2 cup mint leaves
  • FOR THE DRESSING
  • 1/2 cup Mayver's Crunchy Peanut Butter
  • 2 tbsp rice wine vinegar
  • 3 tbsp fresh lime juice
  • 3 tbs light olive oil
  • 1 tbs tamari
  • 1 tbs coconut sugar
  • 2 tbs rice malt syrup
  • 1 garlic clove crushed
  • 20g fresh ginger grated
  • ½ long green chili finely chopped
  • ½ tsp salt
  • ½ cup coriander leaves

Method

  1. Place all dressing ingredients, except for peanut butter, into a blender and blend until smooth.
  2. Then, whisk the Mayver’s Crunchy Peanut Butter into the dressing so you retain the crunchy texture.
  3. Place all salad ingredients in a large bowl and toss to mix.
  4. Add dressing just before serving and toss through to coat evenly.

Notes

Use an empty Mayver’s jar instead of a blender in Step 1 and shake until smooth.

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