Makes 4 jars Preparation time 15 minutes Cooking time None
3 cups red cabbage, finely sliced
1 red capsicum, finely sliced
2 large carrots, peeled and cut into thin strips
1 Lebanese cucumber, cut into matchsticks
1 cup fresh coriander, roughly chopped
4 tablespoons chopped peanuts
¼ cup smooth peanut butter
2 tablespoons olive oil
juice of 1 lime
1 cup coriander, roughly chopped
1 tablespoon maple syrup
1 teaspoon fish sauce
¼ teaspoon ground chilli powder
salt to taste
Place 4x 475ml Mason jars on the bench. Layer each ingredient into the jars and then sprinkle a tablespoon of chopped peanuts onto the top of each salad. (A julienne peeler is a handy tool for cutting vegetables into even strips.)
To make the dressing, place all the ingredients in a blender or food processor. Whizz on high until the dressing is smooth.
Place the dressing on top of each of the salads in the jars. Alternatively, store the dressing in a small jar and serve on top when you’re ready to eat the salad.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge.