Asian Carrot Noodle Salad

Raw fresh veggies tossed with a nutty peanut dressing and sprinkled with sesame seeds - YUM! This asian carrot noodle salad makes for the perfect plant-based dish. It's no doubt mouth wateringly delicious & super nutritious! Filling, easy and time efficient, this vegan salad is one to share with friends and family!

Vegan I Gluten-free

Serves: 2 - 4

Time: 25 minutes

2 carrots, spiralized

1 cup purple cabbage, sliced thin

1/2 red pepper, sliced thin

1 handful sun flower sprouts

1 handful Thai basil, chopped

2 spring onions, chopped

1 bunch cilantro (stems included), chopped

1/4 cup roasted peanuts, crushed

2 tbsp. sesame seeds

Peanut Dressing

1/4 cup peanut butter

2 tbsp. water, + more as needed

2 tbsp. tamari sauce

1/2 an orange, juiced

1-2 inch piece ginger, grated

1 clove garlic, minced

1 chili, chopped (optional)

To prepare the dressing - Add all ingredients to a mixing bowl. Stir to combine. Adjust consistency with more water as needed. Taste and adjust preferences to your taste. Set aside.

To prepare the salad - Prepare and slice the vegetables accordingly. Place all ingredients into a large mixing bowl. Stir to combine.

To serve - Toss the salad with the dressing. Garnish with fresh herbs, sprouts, peanuts, and a lime wedge.

To store - Best served fresh. Keep leftovers 1 - 2 days in the fridge.