Made With Riced Broccoli
Carbs
26g
Time
10 mins
Calories
500
Veg Servings
1
Ingredients
- Fullgreen's Riced Broccoli & Cauliflower (200g / 7oz)
- 2 Peppers (Yellow and Red), sliced & deseeded
- 2 mini Cucumbers, thinly sliced
- 1 large Avocado, sliced
- 1 large Carrot, shredded
- ¼ Red Cabbage, thinly sliced
- ¼ head of Broccoli, optional
- 2 Scallions, chopped
- Fresh Cilantro
- Crushed Cashews
- Juice of one Lime
- Salt & Pepper to taste
- For the Satay Vinaigrette
- 2 tsp of Garlic Paste - or 1 clove of fresh, chopped Garlic
- 2 tsp of Ginger Paste
- 2 tbsp of Peanut Butter
- 1 tbsp Tamari
- 1 tbsp Rice Vinegar
- 1 tbsp of Lime Juice
- 1 tsp of Lemongrass, minced and bruised (optional)
- A little Water
Method
- 1 This is very fast and there's nothing to test your cookery skills!
- 2 First. combine Peanut Butter, Tamari, Rice Wine Vinegar, Lime Juice, Garlic, Ginger, and Lemongrass in a blender on medium speed. There's no need for Oil because the PB and Tamari already brings that! However a trickle of water will thin out the ingredients a little and help them to emulsify.
- 3 Now wash, chop and shred your veggies, making some very fine and others a little more chunky - for variety. Throw them in a bowl and toss them with Lime Juice and the Dressing you just made (keeping some aside for serving). At this time also add the chopped Cilantro, a sprinkle of crushed Cashews and season with Salt and Pepper...
- 4 Now it's time to serve accompanied with Fullgreen Cauli Rice (no need to cook) and that extra dressing. Enjoy!!
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