Crunchy Rainbow Salad

Recipe by Diana Clark (@fuelwithdee)

This salad is colourful, crunchy, fresh, vegan friendly and so flavourful! Featuring the Buderim Ginger Ready Cut Ginger to garnish which takes the flavour to the next level.

Ingredients

Salad

• 1 medium head of broccoli, chopped into tiny little pieces
• Red cabbage, shred or chop
• 2 medium carrots
• 1 red capsicum
• 2 spring onions (the green part)
• Coriander to taste (optional)
• Jalapeños to taste (optional)
• 1 can of chickpeas – drain and rinse them

Dressing

• 1/4 cup natural drippy peanut butter
• 2.5 tablespoons soy sauce (low sodium)
• 1 tablespoon of maple syrup
• 1 tablespoon of lime juice
• 1 tablespoon of olive oil
• 1 tablespoon of Buderim Ginger Ready Cut Ginger
• A few tablespoons of water to make the sauce thinner

Garnish

• Handful of cashews
• More Buderim Ginger Ready Cut Ginger

Method

1. Drain and rinse the chickpeas
   
2. Chop/shred your veggies and set aside
   
3. Throw together all the sauce ingredients in a little jar and shake to combine. If it is quite thick keep adding tablespoons of water and mix to make it thinner
   
4. Assemble the salad in a large bowl and pour over the dressing
   
5. Garnish with cashews and Buderim Ginger Ready Cut Ginger
   
6. Mix to combine and serve
   

Products in this recipe

Condiments

Australian Ready Cut Ginger 200g