Rainbow Protein Salad
- 1 pack of The Spice Tailor Indonesian Peanut Satay
- 4 tbsp. apple cider vinegar
- 2 tsp. sugar
- 1 tsp. salt
- 2 tbsp. water
- 250g tofu, chopped into cubes
- 150g red cabbage, finely shredded
- 100g cucumber, sliced into circles
- 1 medium carrot, chopped into matchsticks
- 150g edamame, defrosted or fresh
- 1 head of gem lettuce, washed and separated into leaves
- 200g cooked brown rice/quinoa/cauliflower rice (we used microwaveable brown rice)
Optional: 1 tbsp. black sesame seeds
- Begin by heating the satay sauce. Heat 1 tsp. vegetable oil in a small pan. Add the red chilli if you would like some heat. Then follow soon after with both packets of sauce and bring to a simmer. Pour into a large measuring jug or bowl.
- Chop all the vegetables as above, and arrange nicely in two big serving bowls.
- To make the dressing for the salad, add the vinegar, sugar, salt and water to the satay sauce. Mix well and adjust to your preference.
- Heat a pan with 1 tbsp. of oil over medium-high heat, and sear the tofu on each side. Remove and place onto a paper towel.
- Spoon the cooked rice and tofu into your bowl, and drizzle the satay dressing liberally. Scatter with some black sesame seeds for a little crunch and serve.
- 1 pack of The Spice Tailor Indonesian Peanut Satay
- 4 tbsp. apple cider vinegar
- 2 tsp. sugar
- 1 tsp. salt
- 2 tbsp. water
- 250g tofu, chopped into cubes
- 150g red cabbage, finely shredded
- 100g cucumber, sliced into circles
- 1 medium carrot, chopped into matchsticks
- 150g edamame, defrosted or fresh
- 1 head of gem lettuce, washed and separated into leaves
- 200g cooked brown rice/quinoa/cauliflower rice (we used microwaveable brown rice)
Optional: 1 tbsp. black sesame seeds
- Begin by heating the satay sauce. Heat 1 tsp. vegetable oil in a small pan. Add the red chilli if you would like some heat. Then follow soon after with both packets of sauce and bring to a simmer. Pour into a large measuring jug or bowl.
- Chop all the vegetables as above, and arrange nicely in two big serving bowls.
- To make the dressing for the salad, add the vinegar, sugar, salt and water to the satay sauce. Mix well and adjust to your preference.
- Heat a pan with 1 tbsp. of oil over medium-high heat, and sear the tofu on each side. Remove and place onto a paper towel.
- Spoon the cooked rice and tofu into your bowl, and drizzle the satay dressing liberally. Scatter with some black sesame seeds for a little crunch and serve.