Ingredients
For the peanut vinaigrette:
- 4 tablespoons of rice vinegar
- 1 teaspoon of freshly diced ginger or 1/2 a teaspoon of powdered ginger
- 2 tablespoon of soy sauce
- 1 tablespoon of agave nectar
- 3 tablespoons of roasted sesame oil
- 4 tablespoons of vegetable oil
- 3 tablespoons of creamy peanut butter
- 2 tablespoons of roasted sesame seeds
For the salad:
- 200g of washed and dried spinach leaves
- 1 carrot, grated
- 1 red pepper, minced
- 1/4 red onion cut into thin slices
- 200g of sweet peas
- 1/2 larger cucumber cut into slices, each slice then quartered
- 80g of roasted peanuts, each halved
- 1 tablespoon of roasted sesame seeds
Preparation
For the vinaigrette:
- In a medium-sized bowl mix and whisk all of the ingredients for the vinaigrette together, except for 1 tablespoon of the sesame seeds.
For the salad:
- Cook the sweet peas for 5 minutes in boiling water. Drain, rinse under very cold water, drain then set aside.
- Mix all of the ingredients for the salad in a large bowl. Pour the vinaigrette onto the salad. Sprinkle the remaining tablespoon of roasted sesame seeds over the top.
