Food: Satay Salad

Satay salad
Satay salad

After posting about pie I thought I’d redress the balance with a light and healthy salad. This is quick to make and packed with veg. You can make it ahead and keep it in the fridge for a day or so if you need to. It’s a good way to use up left over roast chicken and if you’re veggie you could use tofu or throw on some extra cashews.

The satay sauce is a slightly naughty addition, because peanut butter isn’t the lowest in calories but peanuts are a brilliant source of healthy fats. I always buy organic peanut butter because it doesn’t contain a ton of sugar, which means there are fewer calories. But also because organic palm oil is farmed responsibly without damaging rainforests, so I can eat my peanut butter without thinking about that documentary I once watched about orangutans.

Satay salad
Satay salad

Anyway I will confess to loving the pie more, but sometimes I need an extra veg hit and this works really well. And if I ate pie all the time that wouldn’t be pretty. I also need to confess to being "I'm-going-to-pass-out-if-I don't-eat-something-soon hangry when I was doing this post, and my stomach took control and only let me take two pics. I'm so sorry. I promise not to do blog recipes when hungry again - but I hope two pics will help you get the gist.

To make your own satay salad you will need:

1 nest of vermicelli rice noodles A small wedge of pointed spring cabbage 1 red pepper 1 carrot 1 piece of courgette A spring onion Juice of half a lime A handful of left over roast chicken, shredded Coriander Cashews (optional)

For the satay sauce 2tbsp peanut butter 2tsp low salt soy sauce 1 heaped tsp lazy ginger Juice of half a lime Enough water to loosen

Serves 2


Soak your rice noodles in a bowl of boiling water for 10 minutes or until tender.

Using the slicing blade of your food processor slice up the pepper and the cabbage. Switch to the grating blade and grate the carrot, courgette and spring onion. If you don’t have a food processor you can slice the pepper and cabbage by hand and use a box grater for the rest. Squeeze over the juice of half a lime.

To make the satay sauce mix together the peanut butter, ginger and soy sauce. I find doing this in a fairly wide bowl helps because it takes a while to combine. Mash the peanut butter with a fork to get the soy sauce to mix in. It will seize up slightly at first, but don’t panic, keep mashing and stirring and it will become smooth. Add the lime juice and mash again. Then add enough water to make it into a smooth sauce with the consistency of double cream. Taste it and add a little more soy or lime if you think it needs it.

Drain the noodles and rinse in cold water. Toss through the salad with the roast chicken, scatter with coriander leaves and some cashews and drizzle over the satay dressing. Once dressed eat straight away. The chopped veg and noodles without the lime squeezed over can happily sit in the fridge for a day or so if you want to make a bigger batch for lunches.