Foodie Friday - Crunchy satay salad

Satay sauce is one of my favourite sauces ever and paired with this crunchy salad, it's a game-changer. I've tried so many satay sauce recipes but I've perfected this one with a few tweaks until it was exactly what I wanted. I usually have this with chicken but you could make this salad with any meat, or tofu, or tempeh and it would still taste great.

The freshness from the vegetables really lifts it and prevents it from being too sickly.

You could make this with rice noodles or rice, or just stick to the meat and veg.

Note: I'm gluten free so use tamari, normal soy sauce will work the same.

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Crunchy satay salad

Time: 15 minutes

Serves: 4

Ingredients:

30g coconut block made into coconut milk with 200g boiling water (no additives)

50g smooth peanut butter

1 tbsp tamari (or soy sauce)

1.5 tbsp dark brown sugar

1/2 tsp turmeric

1/2 tsp cumin

Crunchy salad:

1 cucumber

1 large carrot

5-7 radishes

4 scallions

1/4 red cabbage (could pickle this in apple cider vinegar beforehand)

Handful rocket

Bunch coriander

1 lime (juiced)

Method:

1. Mix the sauce ingredients together and cook over a low heat in a saucepan, stirring continuously until sauce thickens.

2. Wash all veg then dice cucumber, scallions and red cabbage. Peel the carrot into large ribbons. Chop the coriander and mix all together. Add sea salt and the lime juice and mix.

3. Add meat or plant alternative of choice, rice or noodles if using and coat with the sauce.

4. Take a pic and tag me on Instagram! @wellnesseffect_

5. Enjoy!