Asian Style Rainbow Crunch Salad

Name: Asian Style Rainbow Crunch Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium carrot; 250 g red cabbage; 1 regular red pepper; 100 g sprouted beans (like mung beans or aduki beans, can be replaced with bean sprouts); 50 g sugar snap peas (1 handful); 30 g sunflower seeds; 30 g sesame seeds; 100 g baby spinach; 1 Thumb sized piece Fresh Ginger (approx 8g); 1 clove Garlic; 1½ tbsp of Tamari or Soy Sauce; 1 Lemon (juice of); ¼ medium Red Chilli; 2 tablespoons Maple Syrup; 60 ml sesame oil or other oil

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 minutes

Serves 6

Ingredients

1 medium carrot
250 g red cabbage
1 regular red pepper
100 g sprouted beans like mung beans or aduki beans, can be replaced with bean sprouts
50 g sugar snap peas 1 handful
30 g sunflower seeds
30 g sesame seeds
100 g baby spinach

For Dressing

1 Thumb sized piece Fresh Ginger approx 8g
1 clove Garlic
1½ tbsp of Tamari or Soy Sauce
1 Lemon (juice of)
¼ medium Red Chilli
2 tablespoons Maple Syrup
60 ml sesame 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!

Nutrition

Calories: 102kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 34mgPotassium: 323mgFiber: 3gSugar: 7gVitamin A: 3843IUVitamin C: 37mgCalcium: 103mgIron: 2mg

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