Raw pad Thai salad

A fresh salad with a dressing that packs a punch.

Less than 15 minutes

Serves 2

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Ingredients:

  • 2 baby marrows, cut into matchsticks
  • 3 carrots, peeled and cut into matchsticks
  • 1 red pepper, thinly sliced
  • 1 packet (120g) sugar snap peas
  • 100g shredded red cabbage
  • ½ cup (130g) Livewell peanut butter
  • Juice (150ml) of 2½ lemons
  • 4 tsp (20ml) soy sauce
  • 4 tsp (20ml) honey
  • 2 tsp (10ml) grated fresh ginger
  • 2 tsp (10ml) chilli flakes
  • 1 clove garlic, chopped
  • ⅓ cup (80ml) boiling water

Method:

  1. Combine baby marrows, carrots, pepper, sugar snap peas and cabbage in a bowl.
  2. Mix together peanut butter, lemon juice, soy sauce, honey, ginger, chilli flakes and garlic.
  3. Whisk in boiling water to make a dressing.
  4. Toss dressing through vegetables just before serving.

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