Thai Cauliflower and Carrot Salad

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Cauliflower half full
Carrot 2 4
Onion 1 1-2
Garlic 1-2 cloves 2-4 cloves
Chilli ½-1 1-2
Spring onion 4 stalks 8 stalks
Cashews 60 gr 120 gr
Coriander 4 stalks 8 stalks
Coconut milk 120 ml 240 ml
Lime 1 2
*Soy Sauce 1 tbsp 2 tbsp
*Olive oil 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 462Kj
  Protein 3.5g
  Fat, Total 6.6g
  –  Saturated 2.2g
  Carbohydrates 6.8g
  – Sugars 4.5g
  Sodium 60g
  Allergens Soy, cashew nuts.

TOOLS: Frying pan, blender/nutribullet, spatula/wooden spoon

METHOD

1

PREP
Make dressing in a bowl by mixing half the coconut milk, soy sauce & half of the lime juice ● set aside ● finely slice spring onion & coriander stalks, roughly tear coriander leaves & set aside in 2 bowls

2

CHOP & PULSE
Roughly chop carrots (skin on)  &  cauliflower into 1-2cm chunks ● pulse blend in 1 cup batches to rice sized texture ● set aside in mixing bowl

3

PREP & FRY
Finely dice onion, garlic clove/s & thinly slice  chili (removing or retaining seeds to match your heat preferences) ● place fry pan on medium heat & heat 1tbsp of olive oil , fry onion for 2 mins, then add garlic & chili, fry for 2 mins

4

COMBINE
Add carrot & cauliflower rice, cook for 4-6 mins, stirring regularly ● add remaining half of  coconut milk, stirring through until well combined & cooked ● remove from heat

5

SEASON & SERVE
Season with salt,  remaining lime juice, spring onion, coriander stalks, ½ of the coriander leaves & ¾ of the cashews, stir through ● plate into bowl, garnish with remaining cashews & coriander leaves

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.