Steve came up with this recipe about 15 years ago and we are still making it in the cafe today as it's so popular and is really packed with nutrition. With a rich variety of raw vegetables, sprouted beans, and a super flavourful dressing, it's a refreshing addition to any meal. Only dress the salad that you plan to consume immediately for the best freshness and crunch. An undressed salad can last for 3-4 days, while a dressed salad will keep for less than 1 day. To reduce the calories simply replace the oil with apple juice.
Takes 20 minutesminutes
Serves 6
Ingredients
1mediumcarrot
250gred cabbage
1regularred pepper
100gsprouted beanslike mung beans or aduki beans, can be replaced with bean sprouts
50gsugar snap peas1 handful
30gsunflower seeds
30gsesame seeds
100gbaby spinach
For Dressing
1Thumb sized piece Fresh Gingerapprox 8g
1cloveGarlic
1½tbspof Tamari or Soy Sauce
1Lemon (juice of)
¼medium Red Chilli
2tablespoonsMaple Syrup
60mlsesame oil or other oil
Instructions
Prep the veg: Grate the carrot and red cabbage or if your knife skills are good finely slice the cabbage into long thin stips and julienne the carrot into small matchstick size cuts.. Finely slice the red pepper (removing the seeds and stalk) and slice the sugar snap peas lengthwise so you open them up into thin long strips.
Toast seeds: Toast the sesame and sunflower seeds in a dry pan over high heat for about 5 minutes, until they turn slightly brown and start to pop
Put salad veg in a bowl: Combine the cabbage, carrot, peppers, sugar snap peas, sprouted beans, and baby spinach in a large salad bowl.
Blend the dressing: For the dressing, blend together all ingredients for the dressing in a blender or food processor until nice and smooth and the garlic and ginger and fully blended.
Dress, mix & serve: Add the dressing to the salad and mix until well coated. Sprinkle toasted seeds on top and enjoy!
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