Mumma’s Mandarine and Satay Slaw

With Mother’s Day around the corner and our mandarines coming in to season, being gorgeous…and on special... this week, here is a unique, delicious and substantial salad. Looking to make it a standalone meal? Add some seasoned tofu, tempeh, or diced chicken!

Perfect as an accompaniment to a Mother's Day feast. Easy enough to whip together for a satisfying mid week meal!

What you need:

Salad:

• 1/4 cabbage of choice finely shredded (literally any kale or cabbage style green will work)

• 2-3 Mandarines (more if you want!)

• Optional- Diced Protein of Choice (David's Larder, Hungerford Meats)
  

Garnish:

• Coriander

• Thinly sliced red onion or eshallot

Dressing:

• 1/2 cup Wholefood Refllery peanut butter

• 1 tsp Chefs choice soy sauce

• 1 tsp organic ground black pepper

• 1/2 tsp organic chilli flakes

• 1 tsp organic garlic powder (or 2 cloves fresh smashed garlic)

• 2 tsp Minifarms Honey (Rooftop Bees, Largs Honey, Bell's Country Buzz, Sweet Honey)

• 1/4 cup white wine or apple cider vinegar
  

What to do:

1. Assemble salad ingredients on serving dish.

2. Place all dressing ingredients into a jar with lid and shake until well combined. Dressing should be a slightly thick yet runny consistency. If your peanut butter is cold or too thick to mix- warm it very slightly. (Warm ONLY the peanut butter prior to mixing if needed). Adjust dressing to taste as needed. Dressing will keep for several days in the fridge.

3. Dress salad (either on top or mix through as with a traditional slaw). Garnish with coriander and onion/eshallot.

4. Serve with protein, as a side to roast chicken, fish or even as a dish at a bbq.