Updated: Sep 9
A salad that is fresh but an intense flavor in the dressing, one of my family and clients favorite one without a doubt.
You can change some of the vegetable ingredients if needed but the dressing recipe I would recommend to follow directions for a good result. Plant based recipe for vegans and gluten free preferences as well. I love to serve this salad with fresh made patacones. Enjoy!
Ingredients (Serves 4 portions ) Salad:
Zucchini spirals / 2 units / OR
Zuchinni ( to process at home ) / 2 units
Sweet pepper / 2 units
Red onions / 2 units
Carrots / 2 units
White cabbage / 400 grs
Peanuts / 200 grs
Sesame / 200 grs
Sunflower Seeds / 200 grs
Fresh cilantro / 2 rolls
Peanut butter / 1 unit
Lemon / 2 units
Garlic / 1/2 unit
Soy Sauce / 1/4 cup or Probiotic Tamarind sauce
Ginger / 100 grs
Honey / 2 tablespoons
Olive oil / 1/2 cup
Chop all ingredients for salad. We personally do onions, cabbage and sweet peppers in julienne or thin stripes, zucchini and carrots on the “spiralizer” machine or cut in thin or fine pieces as well. Mix them all and set aside.
Blend all ingredients for salad dressing.
Mix veggies and dressing and place them in each plate.
Sprinkle with the mixed nuts and seeds and fresh cilantro.
Contribution from Maria Aragon.