I resent the word salad. It sounds so unhealthy, conjuring images of bowls full of nutritionally void leaves slick with greasy dressings, yuck. It irks rather a little to refer to this bowl of divinity as a salad but, for want of a better word salad it shall be! This salad packs a powerful protein punch thanks to the cashews, peanut butter and soya beans, it also deserves a hat tip for the glorious antioxidant and anti inflammatory properties of the red cabbage.
Finely slice your sprouts and sautée them over a high heat. Meanwhile slice 1/2 each of a cucumber, yellow pepper and head of red cabbage, grate a carrot, dice some spring onions and measure out as many cashew nuts and soya beans as you plan to eat. I did the same quantity of everything and found it worked well.
Now that your sprouts are done set them aside, wipe out the pan and toast your cashew nuts. Set a pan of boiling water on the hob and blanch the soya beans.
Finally, time for dressing. Make extra of this as you will be spreading it on EVERYTHING! Mix together 2tbs of peanut butter, 1tbs grated ginger, half a grated chilli, 1tbs soya sauce, 1tsp honey and a little sesame/coconut oil to loosen it up. Finally squeeze over half a lime. Chances are it will be quite thick but that's ok! Don't get too stressed about the measurements, just keeping adding and mixing until it tastes like you never want it to run out!
Take everything off the heat, mix it all together and enjoy a clean, lean, powerful 'salad'.
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