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Dinner - Vegetable Noodle Salad with Chicken and Peanut Vinaigrette

SAUCE
3 tbsp. peanut butter
3 tbsp. lime juice
3-4 cloves garlic, minced
1/2 to 1 tsp. red pepper flakes
4 tbsp. Tamari
2 tbsp. sesame oil
1 tbsp. maple syrup

SALAD
2 medium carrots thinly sliced with a vegetable peeler
1 medium cucumber sliced very thinly with a vegetable peeler
1 cup red cabbage, thinly sliced
1 large red bell pepper sliced very thinly
2 cups chopped lacinato (black kale)
1 cup snow peas, blanched for 1 minute
¼ cup green onion, sliced
1 ripe mango diced

CHICKEN
400 g thighs
1 clove garlic, chopped
2 tbsp. Tamari
1 tsp. sambal oelek
1 tbsp. sesame oil

TO SERVE
Chopped cilantro, basil and mint to taste
2 tbsp. raw sunflower seeds or sesame seeds

SAUCE
Add peanut butter to a small blender with lime juice, garlic, red pepper flakes, Tamari, sesame oil and maple syrup. Blend until creamy and smooth. Set aside.

SALAD
Arrange vegetables in a large serving dish.

CHICKEN
Add all ingredients to chicken and marinate for 15 minutes. Grill or pan-fry for 15 to 20 minutes.

SERVE
Add chicken to vegetable platter. Add half the dressing and toss to combine. Garnish with fresh cilantro, basil, mint and seeds of your choice. Serve with the remaining dressing.

EN