A delicious simple crunchy salad that is bursting with colour and nutrients. The peanut sauce can be prepared ahead if wished and kept in the fridge. It is equally delicious as a marinade for chicken or tofu. This salad will keep well in the fridge for a couple of days.
Preparation time: 15 minutes
What’s Good About It?
The colourful array of vegetables provides plenty of antioxidants to support our cells from free radical damage. It is also packed with vitamin C for immune support.
- Make your peanut sauce. Place all the ingredients in a small bowl and whisk together. Add a little hot water to create a thick sauce. This can be kept in the fridge for 3-4 days.
- Cook the rice according to the instructions.
- Place all the vegetables and rice in a large bowl and toss lightly.
- Scatter over the butterbeans.
- Drizzle over the sauce and toss together to coat.
- Scatter the peanuts over the top to serve.
Nutrition per serving: 357kcal, Fat 13.6g, Carbohydrates 38.3g, Protein 14.8g
Did You Know?
Instead of butterbeans you could pan fry cubes of tofu or tempeh and add to the salad for protein. Cooked chicken or prawns would also be delicious.
1 packet of microwave wholegrain rice (250g)
1/2 red cabbage, shredded
2 carrots, grated, shredded or cut into matchsticks
150g sugar snap peas (sliced in half) or chopped kale
Handful of fresh coriander, chopped
4 spring onions, thinly sliced
1 can butterbeans, drained
30g roasted salted peanuts, chopped
60g smooth peanut butter
3 Tbsp tamari soy sauce
1 tsp fresh ginger, grated ( I use jars of lazy ginger)
1tbsp maple syrup
1 Tbsp rice vinegar
2tbsp lime juice
Pinch of red chilli flakes or powder