Asian Salad with Peanut Lime Dressing
- Apr 13, 2020
- 1 min read
1/4 cabbage (red, green or savoy)
1 carrot
2-3 baby bok choy
1-2 spring onions
A couple of handfuls of baby spinach leaves
(the recipe calls for mung bean sprouts but as Jon doesn't like then I never put them in)
Chop everything up so that it's roughly the same size.
Shake all dressing ingredients together (see dressings and sauces for ingredients) and pour over the salad, mixing thoroughly.
Top with chopped roasted peanuts, toasted sesame seeds and coriander.
