LUNCH · 15 MINUTES · 4 SERVINGS
16 Ingredients | High Fibre | Easily Made Vegan
A vibrant, crunchy salad that comes together in minutes. Purple cabbage, peppery rocket, fresh herbs, and thinly sliced radishes are tossed in a miso peanut lime dressing that’s punchy, a little sweet, and completely addictive.
Serve alongside grilled prawns or chicken for a proper meal, or keep it plant-based with crispy tofu. Either way, make extra dressing — you’ll want it on everything.
The Salad
- 1/4 head Purple cabbage, finely chopped
- 1/4 Cucumber, chopped
- 1 Red bell pepper, chopped
- 80g rocket
- 2 tbsp Fresh coriander, coarsely chopped
- 2 tbsp Fresh mint leaves, coarsely chopped
- 5 Radishes, thinly sliced
- 1 Carrot, thinly sliced
- 100g Raw peanuts
- 170g Chicken breast, (cooked) — or 150g tofu or cooked prawns
The Miso Peanut Dressing
- 1 tbsp Miso paste
- 1 tbsp All-natural peanut butter
- 1/2–1 tsp Maple syrup (start with half, add to taste)
- 1/2 Lime, juice of
- 2 tsp Sesame seeds (try a mix of black and white)
- 1 tsp Chilli flakes, to taste
Method
- Make the dressing first: whisk together the miso paste, peanut butter, maple syrup, and lime juice. Add water a little at a time until you reach a thick, pourable consistency.
- Combine all the salad vegetables, herbs, peanuts, and your chosen protein in a large bowl. Drizzle over about half the dressing and toss well — serve the remaining dressing on the side.
- Sprinkle generously with sesame seeds.
- Add chilli flakes to taste.
- Serve immediately alongside grilled prawns, chicken breast, or crispy tofu.
Notes & Swaps
Make it vegan: Swap the chicken for 150g of firm tofu — press it well, cube it, and pan-fry until golden.
Dressing tip: Start with half a teaspoon of maple syrup and taste as you go. The miso adds saltiness, so you may not need much sweetness at all.
