Ingredients
Sauce
- 1/4 --- Cup tahini
- 50 grams almonds
- 2 tablespoon Lime or Lemon juice
- 2 tablespoon Soy or tamari sauce
- 2 tablespoon raw agave syrup
- 1 clove garlic
- 5-10 gram ginger
- 1 red chilli, Optional
Salad
- 2 zucchini meduim, Spiralised or ribboned with a grater
- 1 Carrot (large), Spiralised or ribboned with a grater
- 1 Red Capsicum, julienne
- 1 --- Handfuls of Bean Sprouts, (Mung bean or radish preferred) Optional
- 1/2 Cup, raw peanuts
- 1/2 Cup, Chopped Corriander
- 2 Spring onions sliced
- 150 grams red cabbage, shredded
- 100 grams cauliflower floret
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place peanuts into the mixing bowl. Chop 10sec/sp 5. Remove from the bowl and set aside.
Place ginger, garlic, almonds and chilli in bowl and chop
5 sec/ sp 8. Scrape down the sides of the bowl.
Add remaining sauce ingredients and blend 30 sec/sp 5. Scrape down bowl and blend further 30sec/ sp 5 until you have a pretty smooth paste.
2. Mix all salad ingredients together in a large bowl.
Pour over sauce and mix well to coat all ingredients.
Top with crushed peanuts and extra coriander.
Enjoy!!!
1. To make sauce:
Tip
Use Tamari for a gluten-free version.
You can add some grapeseed oil to make the sauce runnier if you use this dish immediately.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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