Riced Cauliflower Satay Salad
Main Meals | Family Food | Low Calorie | Lunch
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 39g | 346 | 10 mins | 2 | 3 |
MADE WITH RICED CAULIFLOWER
Super speedy to make, this light, flavour-packed salad contains 3 of your 5-a-day.
Ingredients:
- 1 pouch Fullgreen Riced Cauliflower
- 1 sliced red pepper
- 100g diced red cabbage
- Large Handful peas
- 1/3 cucumber- sliced into strips
- 100g Pomegranate seeds
- Handful Cashew nuts
- 2 tbsp smooth peanut butter
- Tbsp soy sauce
- Pinch chilli Flakes
- Tbsp honey
- Water to mix
Method:
- Combine all of the prepared ingredients in a large mixing bowl and toss everything together.
- To make the dressing, stir together the peanut butter, honey, soy sauce and chilli flakes. Add a splash of water and continue to mix until you’re left with a smooth, pourable consistency.
- Pour half of the dressing over the salad and give everything a thorough mix through.
- Serve with extra dressing on the side and enjoy!
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