Asian Broccoli Salad

Active time: 20min Total time: 35min Servings: 4 Recipe from: WTF - What The Fat?

Why?

• Great for gut health

• Gluten free

• Dairy free

• Anti-inflammatory

• Packed with antioxidants

• High in fibre

• Rich in vitamins and minerals

Ingredients:

• For the creamy sesame dressing

• 1 teaspoon grated ginger

• 1 clove clove garlic, finely grated

• 2 tablespoons sesame oil

• 80 ml soy sauce, (or tamari)

• 1 tablespoon fish sauce

• 2 tablespoons water

• 130 g peanut butter, (or almond)

• 2 tablespoons finely chopped coriander
  For the salad:

• 1 head broccoli

• 1 red onion

• 1/4 purple cabbage

• 1/4 small white cabbage

• 2 carrots
  To Serve:

• 150 g cooked Fish pan fried with 1 Tablespoon olive oil.

• 2 tablespoons chopped cashews, (or peanuts)

• 1 lime, cut into wedges

How to prepare

1. Place the ginger, garlic, sesame oil, soy sauce, fish sauce, water, nut butter and herbs in a large bowl. Whisk together until smooth and set aside.

2. Thinly slice the broccoli (both the florets and the stalk - peel any tough skin off the stalk first) and the onion, cabbage and carrots.

3. If you have a mandolin, use that.

4. Add everything to the large bowl containing the dressing. Toss well to combine and season to taste.

5. Take your protein of choice (fish, chicken, pork etc..) and panfry it in olive oil until cooked to your liking.

6. To serve, place the salad onto plates and top with your protein choice.

7. Sprinkle over the chopped nuts and a squeeze over the lime.

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