Ingredients

• raw salad:
• 1 cos lettuce, finely shredded
• 2 cups red cabbage, finely shredded
• 2 carrots, peeled and cut into matchsticks
• 2 Lebanese cucumber, cut into matchsticks
• 2 red capsicum, deseeded and cut into matchsticks
• 10 small brown mushrooms, finely sliced
• 200g tofu (we used a smoked variety), cut into slices
• 2 cups bean sprouts
• 1 cup fresh coriander leaves, lightly packed
• 1/2 cup dry roasted peanuts, roughly chopped
• cooked veg:
• 20 green beans, cooked until al dente
• 12 baby potatoes, cooked and halved
• 10 florets broccoli, cooked until al dente
• dressing:
• 200g natural unsweetened crunchy peanut butter
• 2 tbsp tamari
• 2 tbsp freshly squeezed lime juice
• 2 tbsp coconut or palm sugar
• 2 tsp Herbie’s Tamarind Paste
• 1 tsp Herbie’s Nasi Goreng Spice Mix (1/2 tsp if feeding small children, 2 tsp if you like it spicy)
• 1 cup water