red cabbage, quinoa and avocado salad with peanut pesto

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Red cabbage, quinoa and avocado salad with peanut pesto

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a textured mix of crunchy red cabbage, nutty quinoa and creamy avocado, all drizzled in a herby peanut pesto.

Ingredients

½ red cabbage, thick core removed, then finely sliced

Grated zest 2 limes, juice 4 limes

20g fresh coriander

10g fresh mint

2 tbsp tamari soy sauce

50g unsalted peanuts

2.5cm fresh ginger, grated

1 garlic clove, crushed

2 tbsp toasted sesame oil

2 tbsp groundnut oil

250g pouch cooked quinoa, microwaved or heated according to the pack instructions (check it’s gluten-free if need be)

200g edamame beans, defrosted if frozen

½-1 red chilli, chopped (to taste)

60g baby leaf spinach

4 spring onions, chopped

1 ripe avocado, chopped or sliced

Directions

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Red cabbage, quinoa and avocado salad with peanut pesto

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