Red cabbage, quinoa and avocado salad with peanut pesto

This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish. It’s a textured mix of crunchy red cabbage, nutty quinoa and creamy avocado, all drizzled in a herby peanut pesto.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the sliced red cabbage in a large bowl with the zest and juice of 2 limes. Season with salt and pepper and set aside to soften.

Step 2

Meanwhile, whizz the herbs (reserve some coriander leaves), tamari, most of the peanuts, the ginger, garlic, both oils and the juice of 2 limes in a small food processor to a pesto consistency. (If you don’t have a mini food processor, finely chop by hand, then mix in a bowl.)

Step 3

Toss the quinoa with the red cabbage, then toss with the edamame beans, chilli and most of the peanut pesto until combined.

Step 4

To serve, toss with the spinach, spring onions and avocado, then sprinkle with the reserved coriander and peanuts and drizzle with the rest of the peanut pesto.

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