Long gone are the days of limp lettuce leaf salads and lacklustre bowls of greenery topped with a few stale croutons! This salad is vibrant, fresh, crisp and topped with the most delicious dressing that you’ve ever tried! This almond satay sauce is ultra creamy and packed full of Asian inspired flavours. It’s super easy to make and really versatile, so you could pair it will a whole host of different dishes. It’s a great thing to prep in larger batches and store in the fridge for use throughout the week.
Almond and Sesame Satay Veggie Noodle Bowl
- 1 large sweet potato
- 1 large courgette
- 1 large carrot
- 150g red cabbage
- Handful pomegranate seeds
- Fresh coriander or mint to garnish
- Sesame seeds
- 3 tbsp smooth almond butter
- 1 tbsp sesame oil
- 1/2 Juice of a fresh lime
- Pinch chilli flakes
- 1 tbsp soy/tamari/coconut aminos
- To blend water
- 1 clove garlic- crushed
- Pinch grated ginger
To make the satay dressing combine all of the dressing ingredients in your Ninja Food processor and blend until well combined.
Gradually drizzle in extra water until you reach a smooth, pour-able consistency, then set this aside.
Peel all of your veggies (apart from the cabbage) and spiralize or peel these to create veggie noodles.
Finely shred the red cabbage and toss all of the veggies together in a large serving dish.
Pour over some of the dressing and toss again, until everything is evenly coated.
Serve garnished with some fresh herbs, sesame seeds and pomegranate.