Ingredients

Salad

3 cups finely shredded wombok or white cabbage

1 cup finely shredded red cabbage

½ medium sized red capsicum finely sliced

1 large grated carrot

3 spring onions sliced

½ Lebanese cucumber, halved lengthwise, de-seeded and sliced

½ cup mint leaves

Dressing

¼ cup Mayver’s Crunchy Peanut Butter

2 tbs rice wine vinegar

3 tbs fresh lime juice

3 tbs light olive oil

1 tbs tamari

1 tbs coconut sugar

2 tbs rice malt syrup

1 garlic clove crushed

20g fresh ginger grated

½ long green chili finely chopped

½ tsp salt

½ cup coriander leaves

Method

1. Place all dressing ingredients, except for peanut butter, into a blender and blend until smooth.
2. Then, whisk the Mayver’s Crunchy Peanut Butter into the dressing so you retain the crunchy texture.
3. Place all salad ingredients in a large bowl and toss to mix.
4. Add dressing just before serving and toss through to coat evenly.

RECIPE TIP: Use an empty Mayver’s jar instead of a blender in Step 1 and shake until smooth.