I do a slightly more complex variation of this recipe, and eat it over 3 days as a side dish. One of the tastiest I’ve ever found. Basically the same as this but add juice and zest of a lime, a tablespoon of light soy sauce, a tablespoon of toasted sesame oil and a thumb sized piece of fresh ginger, coarsly grated to the dressing. Add a little sea salt to the raw veg and squeeze over a lime. Massage the veg to get the juices flowing, before adding all other ingredients. Finally, top with chopped avocado and a big handful of raw spinach, and a tablespoon each of chopped fresh mint and fresh coriander. Also I prefer roasted salted peanuts.
Colourful flavourful goodness!
Roughly 600 kcal, 30g of carbs and high fat so ideal for keto, low carb or Fast 800
Ingredients
• 2 peppers (any colour you like, I prefer red and yellow)
• 1 cup/150g edamame beans
• Half a red cabbage
• 1 bag of kale
• 1 carrot
• 3 spring onions
• 100g dry roasted peanuts
• 3 tsp sesame seeds
• Garlic clove
• Inch piece ginger
• Soy sauce, sesame oil, rice vinegar or mirin, any other oil of choice (e.g. olive)
Method
Mix the ginger, garlic and oils to make a dressing. Optional, can add honey. Use measurements to taste, i usually have about equal of each.
Cook the beans (I like to pan-fry them in coconut oil but you could steam them)
Shred all the vegetables, or blend until finely chopped (you will need to do in batches)
Mix all the veg together and share into 3 bowls. Top with peanuts, sesame seeds and a drizzling of your dressing.
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