Picnic Salad Jars
Prep time: 
Total time: 
Serves: 4
  • 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
  1. Place 4x 475ml mason jars on the bench.
  2. To make the salad with a mandolin or a knife, finely slice the red cabbage.
  3. Finley slice the capsicum, julianne peel the carrots, slice the cucumber and slice into matchsticks and roughly chop the fresh coriander.
  4. Layer each ingredient into the jar and then sprinkle a tablespoon of chopped peanuts onto the top of each salad.
  5. 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.
  6. Whiz on high until the dressing is smooth.
  7. Place the dressing on top of each of the salads in the jars.
  8. Or in the alternative store the dressing in a small jar and serve on top when you are ready to eat the salad.
Recipe by Real Food Pledge at https://realfoodpledge.com/crunchy-asian-salad-with-peanut-dresssing/