6-ingredient chopped Thai salad

Serves 2 as a main, 4 as a side.

Ingredients:

For the dressing:

• A handful of raw cashews
• A handful of mixed seeds (pumpkin, sunflower, linseed, hempseed)
• 2 tsp maple syrup
• 3cm knob of ginger, peeled and crushed
• 1 tsp rice wine vinegar
• 1 tsp tamari
• 1 tsp toasted sesame oil
• 1 tbsp coconut milk
• 1-2 tbsp water (or more if needed)

For the salad:

• 1/2 red cabbage, thinly sliced or shredded
• 1 red pepper, diced
• 100g cavolo nero (can also be swapped for spinach or cos lettuce), finely chopped
• 100g quinoa, cooked
• 100g edamame, cooked
• 1/2 pack of chestnut mushrooms, diced

To top:

• A small handful of coriander, chopped
• A small handful of chives, chopped
• A few leaves of Thai basil, chopped
• 1 tbsp toasted mixed seeds

Method:

Simply place all your ingredients on a dish. Make the dressing by blending all the ingredients together, using more water to loosen if necessary. Drizzle the dressing over the salad. Top with the herbs and seeds and mix!