Spicy peanut rainbow salad

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What the vegetables look like all chopped up

Why I love these types of recipes

There is no elaborate cooking involved with this process so if you are pressed for time or you like to prepare your meals in advance, then this dish needs to be added to your list of favourites.  The vegetables together with the peanut sauce will keep well in the fridge for up to 10 days and the longer the vegetables marinade in the sauce the more delicious they become.  Most supermarkets have the added convenience of offering pre-cut vegetables which makes food prep an outright breeze and the mustering up of these vegetables supremely time saving. 

What the vegetables look like all chopped up

You will need:

1 onion, chopped

¼ red cabbage, chopped

1 red pepper, sliced

2 carrots, peeled and grated

½ head of broccoli, separated into small florets

A bunch of coriander, chopped

1 green chilli, chopped

a small lemon, juiced

2 Tbsp each of crunchy peanut butter, fresh peeled and grated ginger and crushed garlic

1 Tbsp maple syrup or coconut sugar

1 packet of rice paper


Combine all the chopped-up vegetables and coriander in a large bowl.  Set aside and prepare the rice paper as per the packet instructions.

Spicy peanut sauce:

Heat the peanut butter on low heat with 50ml water, stirring continuously.  Add more if needed until your desired sauce consistency is reached.  Add the chilli, lemon juice, ginger, garlic, maple syrup.  Mix well and let it simmer for 2-3 minutes.  Remove from heat and allow to cool for 15 minutes.  Pour over the vegetables and combine well. 

Place a spoonful or two on a sheet of rice paper, fold up and enjoy. 

Rainbow vegetables in a rice paper roll

Another serving suggestion is to have on an open whole-wheat sandwich with a dollop of hummus.

Another idea with how to serve rainbow spicy peanut vegetables
When I made this batch of spicy peanut vegetables, I used cauliflower instead of broccoli. All other recipe components are the same

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