Bang bang salad

Method Print recipe

1. To make the dressing, heat the Satay paste in a saucepan, add the coconut milk and simmer for 3-4 minutes. Remove from the heat, cool then add the lime juice, coriander, oil and chilli flakes and stir together.
2. Slice and grill the tofu and leave to one side.
3. To make the salad, combine the edamame beans, red cabbage, carrots, red onion, white cabbage, mint and coriander and drizzle 80g of the dressing over the salad. The remainder goes into a dressing pot or straight over the tofu.
4. Place the salad into a bowl or pot and then top with tofu, sesame seeds, crushed peanuts and the grilled lime 1/4.
5. Finish with spring onion slices.