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Oriental Vegetable and Cashew Salad
A healthy warm salad alternative for week day lunches.
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 courgette ribbons
  • 1 carrot ribbons
  • 1 red pepper
  • 1 red chilli (optional)
  • 1/2 clove garlic
  • 1 inch of grated ginger
  • 1 head of pak choi
  • coriander
  • cashew nuts
  • coconut oil
For the dressing
  • 2 tbsp honey
  • 2 tbsp soya sauce
  • 1 tbsp sesame seed oil
Instructions
  1. Using either a spiraliser or a vegetable peeler, create ribbons from the courgette and carrots and set aside. Mix all of the dressing ingredients together in a separate bowl.
  2. Heat some coconut oil in a pan on a low heat and add the chopped pepper, chilli, garlic, ginger and pak choi - cook for 2 minutes. Quickly add the vegetable ribbons to the pan and stir through then pour in the dressing and chopped coriander. Make sure all of the vegetables are covered in the dressing.
  3. Serve and scatter over the cashew nuts. Enjoy!