vegan chop-chop salad

vegan chop-chop salad

vegan chop chop salad

This crunchy vegan chop-chop salad is packed with nutrients.

  • 25 mins
  • 4
  • Easy

INGREDIENTS

FOR THE DRESSING

  • 60ml peanut butter
  • 30ml olive oil
  • lemon juice, to taste
  • 80ml water
  • 30ml Dijon mustard
  • 15ml maple syrup
  • pinch cayenne pepper
  • 1 garlic clove, crushed

FOR THE SPICED CARROTS

  • 2 carrots, grated
  • squeeze lemon juice
  • 1 red chilli, finely chopped

FOR THE SALAD

  • 100g packet baby spinach, finely chopped
  • small handful coriander, chopped
  • 1 red pepper, chopped
  • 500ml purple cabbage, thinly sliced
  • 500ml broccoli florets, broken into small florets
  • 400g tin chickpeas, drained
  • 180ml peanuts

METHOD

  1. For the dressing, blitz all the ingredients until combined. Season.
  2. For the carrots, combine all the ingredients.
  3. For the salad, combine all the ingredients and add the carrots. Serve with the dressing.

Variation: If you can’t find maple syrup, use honey, but remember that it can only be served to vegetarians, not vegans.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2017


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