My eldest daughter is vegetarian. Because of this, I try and make our evening meals semi-vegetarian, so that the meat component can be switched out as needed.
This meal, however, is so delicious, and filling, that no meat component is needed. My daughter loves me to make this for her for her lunch the next day while she is at Uni.
This salad, is full of crunch, flavour, protein, freshness. Being satay though, there is peanut butter involved (in the sauce), so if you have a sensitivity to peanuts (or any nuts), it would be advisable to make this salad with a different (nut-free) dressing…
What you will need for the salad:
1/4 – 1/2 finely shredded cabbage
bag of baby spinach
tin of brown lentils (drained and rinsed)
tin of chickpeas (drained and rinsed)
1 capsicum, diced
2 sticks finely sliced celery
2 finely sliced spring onions
1 C cold cooked rice (I use brown rice, cooked the night before)
handful roughly chopped coriander
Combine all the ingredients, in a large bowl. Then make the dressing and mix well.
In a bowl, combine the following:
1/2 C peanut butter (I use Pams Super Crunchy)
1/@ C boiling water
Sweet chilli sauce ))
lime juice (or lemon juice) )) to taste
soy sauce ))
It is really important to keep tasting the sauce as you are adding the seasonings. I start with a small amount of each and then taste, add some more, taste, etc, until the flavour is what I am happy with.