Crunchy Asian Cabbage Salad with a Peanut Satay Dressing
So many nourishing ingredients in one bowl!!
This salad is great for entertaining, as part of a side dish. However, it can also be made on a hot and lazy Sunday afternoon when you can’t be bothered to cook.
What I love about this salad is that it is so versatile. You can serve it with chickpeas, if you are going for more of a plant – slant, or some left over shredded chicken or chicken breasts. This way, it becomes a very easy, fuss-free main meal that goes down super well in the summer.
I’m sure by now you know how much I love talking about cruciferous vegetables and their benefits. Red and Chinese cabbage contain those bioactive ingredients known as sulforaphane, which upregulate antioxidant and detoxification pathways in the body.
If you don’t like snow peas, you can substitute them with edamame beans, which are an unfermented soy product, which have been shown to reduce cardiovascular disease as well as certain cancer.
The chopped basil adds an unusual twist in flavour. The bioactive ingredient found in basil is Triterpenoid and is known as Ursolic Acid. This bioactive compound has shown to have strong anti-cancer and anti-inflammatory properties.
This salad is loaded with healthy fats, provided by the sugar-free peanut butter, sesame oil, sesame seeds and toasted cashew nuts.
Last but never least, ginger- the pinnacle of any Asian dish. Ginger contains the bioactive ingredient Gingerol, which has been shown in research to act as a strong anti-inflammatory and reduce arthritic conditions.
(serves 6 people as main, 10 people as side)
1 small red cabbage
1 head of Chinese cabbage (Napa cabbage)
100g snow peas (100g edamame beans)
3 medium carrots
½ cup toasted cashew nuts
2 tablespoons black sesame seeds
1 large handful fresh basil
Optional: Add shredded chicken/ chicken breasts/ tin of chickpeas
½ cup low sodium soy sauce
4 tablespoons sugar-free peanut butter
3 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon raw honey
4 tablespoons warm water
2 cm fresh grated ginger (1 ½ teaspoons)
Juice 1 lime
1 Finely chop the red cabbage, Chinese cabbage and basil and add it to a large salad bowl.
2 Grate or julienne the carrots adding it to the cabbage, together with the snow peas or edamame beans.
3 In a glass jar add the soy sauce, peanut butter, sesame oil, rice vinegar, raw honey, warm water, grated ginger and lime. Close the jar and shake it well until all the ingredients combine into a smooth dressing.
4 Sprinkle the salad with sesame seeds and toasted cashew nuts.
5 Dress the salad just before you dig in.
Optional: It is always a great option to add shredded chicken, chicken breasts or chickpeas to the salad. This way it becomes an easy, light Summer meal.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
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