Thai-Style Peanut Quinoa Crunch Salad
METHOD
STEP 1.
Add quinoa, cabbage, carrot, cucumber and herbs to a large bowl.
STEP 2.
Whisk FLEX Peanut Butter, lime, soy sauce, honey and warm water into a smooth dressing.
STEP 3.
Pour the dressing over the salad and toss well.
STEP 4.
Serve immediately or chill for up to a few hours before eating.
INGREDIENTS
250g cooked quinoa
1 cup shredded red or white cabbage
1 carrot, grated
1/2 cucumber, diced
Small handful coriander or mint
2 tbsp FLEX Smooth Peanut Butter
Juice of 1 lime
1 tbsp soy sauce
1 tsp honey or maple syrup
2-3 tbsp warm water
FLEX TIP: Stir natural peanut butter well before measuring if the oils have separated.