I am not really one for buying ready made dressings, nothing wrong with the good quality ones with no nasties. Getting the right balance for dressing your salad is a personal thing and shop bought ones just don’t kick a proper punch.
I can eat bucket fulls of raw red cabbage, there is something quite more- ish about it. The leaves are fantastic for all types of sauces and dressings. We were having a bbq and I wanted a flavour that accompanied it nicely. I love anything Thai – the spices and flavours are amazing. I thought i would have a go at creating a salad which was, sweet, sour and salty all at the same time. I hope this has been achieved!
For the dressing
2 tbsp of satay paste,
2 tbsp soy sauce, 2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
1 tbsp tahini
1 tbsp sweet chilli sauce
1 tsp agave nectar
1/2 teaspoon of lemongrass paste
Handful of honey roast peanuts
Grab a bowl, add all ingredients leaving out the peanuts and mix together. Stir well, put to one side
Finely chop half a red cabbage and peel and shred 2 carrots with a potato peeler or spiraliser.
Finely chop the peanuts.
Add a few into the sauce
Place the veggies in a bowl. Pour over the dressing and sprinkle the remaining peanuts on top