I could eat this everyday, it’s a glorious mixture of crunchy fresh vegetables, chilli heat, and creamy peanut butter.
Perfect for vegetarians and vegans, it’s goes well with fried tempeh, or in wraps or sandwiches. For meat eaters it’s delicious as a side dish with chicken or steak or to add crunch to a burger.
Handful of finely sliced white cabbage
1/2 Red pepper
1 Small carrot (grated)
50 Grams Endame beans (I use frozen ones that I defrost first)
5 Radishes (finely sliced)
Small handful of finely sliced sugar snap peas
1 Tbsp Sesame seeds
1 Finely sliced red chilli pepper
2 Tbsps peanut butter
1 Tbsp White wine vinegar
- In a dry pan, toast the sesame seeds until they start to brown, and set to one side
- Combine the sliced vegetables in a large bowl.
- In a separate bowl combine the peanut butter and vinegar, mix well
- Mix the peanut butter dressing in with the vegetables and sprinkle with the sesame seeds and mix well