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Asian Carrot Salad with Peanut Ginger Dressing
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Description
It’s crunchy, healthy and so tasty! Quick and easy to make, and dairy-free.
Ingredients
- FOR THE SALAD:
- 3 Carrots, Spiralised (grated Or Julienned)
- 150 grams Strawberries, Chopped Small
- 425 grams Tin Sweetcorn In Brine, Drained And Rinsed
- 40 grams Baby Spinach
- 2 Tablespoons Sesame Seeds
- FOR THE DRESSING:
- 3 Tablespoons Peanut Butter (salt And Sugar Free)
- ½ Tablespoons Apple Cider Vinegar
- 1 teaspoon Fresh Ginger, Grated
- ¼ cloves Garlic
- 1-½ Tablespoon Honey
- ⅛ teaspoons Ground Turmeric
- Pinch Of Salt
- ½ cups Water
Preparation
Place all the salad ingredients in a large salad bowl and toss together.
Place all salad dressing ingredients in a blender, blend until smooth. Pour salad dressing over the salad, toss, and serve.
Notes: If you have leftover salad dressing, store it in an airtight container in the fridge and use over the next few days. It is delicious on most salads!
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