Summer is fast approaching and one of the things I absolutely love about summer are lazy picnic days. I love that feeling of being free when you lay on a blanket on the grass in the fresh air and look up at the tree and clouds above. It is such a fun thing to do with family and friends, no matter what age your crew are, its fun for everyone.
A picnic doesn’t have to consist of cheesy rolls and packets of chips, that you pick up from the supermarket, there are so many delicious healthy options that really don’t take long to throw together. These picnic jars and filled with a crunchy Asian slaw and drizzled with a delicious peanut dressing. You can find this recipe in my new book Real Food Everyday, along with an entire chapter of healthy real food picnic recipes.
These jars are also great to take to work for lunch, you can make a few in advance and they will keep for a few days for the week ahead. You can also make this recipe just as a salad for at home, just mix it all up in a large bowl and toss through the dressing. The dressing is so yummy, you will love it! Enjoy!
- Salad
- 3 cups red cabbage, finely sliced
- 1 red capsicum, finely sliced
- 2 large carrots, julianne peeled
- 1 Lebanese cucumber, sliced
- 1 cup fresh coriander, roughly chopped
- 4 tablespoons chopped peanuts
- Dressing
- ¼ cup smooth peanut butter
- 2 tablespoons olive oil
- 1 lime, juice
- 1 cup coriander, roughly chopped
- 1 tablespoon maple syrup
- 1 teaspoon fish sauce
- ¼ teaspoon ground chilli powder
- Salt to taste
- Place 4x 475ml mason jars on the bench.
- To make the salad with a mandolin or a knife, finely slice the red cabbage.
- Finley slice the capsicum, julianne peel the carrots, slice the cucumber and slice into matchsticks and roughly chop the fresh coriander.
- Layer each ingredient into the jar and then sprinkle a tablespoon of chopped peanuts onto the top of each salad.
- To make the dressing place the smooth peanut butter, olive oil, juice of one lime, roughly chopped coriander, maple syrup, fish sauce and chilli powder into a blender or food processor.
- Whiz on high until the dressing is smooth.
- Place the dressing on top of each of the salads in the jars.
- Or in the alternative store the dressing in a small jar and serve on top when you are ready to eat the salad.
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