Fruity Summer Salad with Peanut Butter
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 1 chilli pepper (s), red
- 60 g peanut butter
- 100 ml coconut milk
- salt
- 200 g Chinese cabbae
- 0.5 ½ mango (s)
- 175 g tofu, smoked, or chicken breast
- 2 tablespoon sunflower oil
- 2 tablespoon soy sauce
- 1 avocado (s)
- 2 tablespoon, heaped peppermint, roughly chopped
Print Recipe
Pin Recipe Instructions
- Finely dice the garlic and chilli. Cut the Chinese cabbage into strips. Peel and dice the mango. Chop the mint.
- Mix the ednut butter and coconut milk, season well with garlic, chilli and salt. Alternatively, put everything in the blender and chop and mix everything there.
- Cut the tofu or chicken breast into strips and fry in the oil. Season with the soy sauce.
- Cut the avocado into thin slices. Mix everything in a bowl.
- Serve the salad and dressing separately and pour over the salad as desired.
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