Gluten Free | Low GI | Low Carb | Grain Free | Naturally Sweetened | Vegan | Lactose Free
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Iceberg Lettuce | 2 Cups, roughly shredded | <10 | Negligible |
| Red Cabbage | 1 Cup, chopped | <10 | Negligible |
| Carrots | ¼ Cup, shredded | <50 | Low |
| Yellow Bell Pepper | ½ in size, chopped | <50 | Low |
| Red Bell Pepper | ½ in size, chopped | <50 | Low |
| Green Onions | 1 in number, chopped | <10 | Negligible |
| Cashew Nuts (unsalted) | ¼ Cup | <20 | Very Low |
| Your favourite seeds | For garnish | <20 | Very Low |
| Raw Peanuts (unsalted) | 6 Tbsp. | <20 | Very Low |
| Raw Honey | 1 Tbsp. | <50 | Low |
| Fresh Ginger | 2 Tsp., grated | <10 | Negligible |
| Apple Cider Vinegar | 1 Tbsp. | 0 | Nil |
| Sesame Oil/Groundnut Oil | 1 Tsp. | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- For the salad dressing – Mix together peanut butter*, honey, ginger, apple cider vinegar and oil. Add little water at a time until the desired consistency.
- *To make your own peanut butter, first roast the raw peanuts. Once cooled, grind the peanuts until it turns into butter. Keep scraping down the peanuts in intervals while grinding. Add a pinch of salt. (Add a teaspoon of groundnut oil for creamier peanut butter). If you have ready made organic peanut butter (unsweetened) then use 2.5 Tbsp. of the readymade peanut butter instead.
- Once the dressing is ready, roast the unsalted cashew nuts. Keep aside and let it cool down.
- Now prepare the veggies. Combine together the lettuce, red cabbage, carrots, red and yellow bell pepper, green onions, and the roasted cashew nuts. Toss it up.
- Drizzle the salad dressing over the salad and garnish with some roasted seeds of your choice. Squeeze some lime over the salad if desired. Enjoy!
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