1/4 red cabbage, sliced finely
1 carrot, julienned
1/2 head of broccoli, broken into tiny florets
Handful of sugar snap peas, chopped
A couple of spring onions, finely chopped
Small handful of coriander, finely chopped
A red chilli, sliced
Handful of cashew nuts
Sprinkling of sunflower seeds
Clove of garlic, finely minced
Heaped teaspoon of minced ginger
Tablespoon of honey
4 Tablespoons of soy sauce
4 Tablespoons of olive oil
Juice of 1/2 a lime
A little water, to thin down
- Toast the cashew nuts and sunflower seeds in a dry frying pan until golden in colour.
- Finely chop all the salad ingredients. It might seem like a bit of a shlep, but it's worth it.
- Mix all the dressing goodies together. Again these are only rough measurements so add more or less of the ingredients according to your own taste. A big dollop of crunchy peanut butter would be a welcomed addition, or a bit of sweet chilli sauce if you didn't want to add the fresh chilli.
- Pour the dressing over the salad, give it a good toss and you're good to go.