Veggie Chicken Satay and Mango Salad
Ingredients
- 300g Quorn Pieces
- Soy sauce
- 1 ripe thinly sliced mango
- A large handful of finely shredded white cabbage
- 1/2 sliced cucumber
- 1 or 2 large julienned carrots
- 1 sliced red pepper
- A handful of sliced spring onions
- 1 sliced red chilli (optional)
- Juice of 1/2 to a whole lime
- A handful of fresh coriander
- Chopped peanuts
- Optional sesame seeds
Spices for frying
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp white pepper
- optional 1 tsp chilli flakes
Satay dressing
- 2 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Juice of 1/2 lime
- 1/2 tsp grated ginger
- 1 tsp maple syrup
- Optional 1 tsp chilli crisp
- Warm water to loosen
Preparation
Heat a little sesame oil in a pan.
Add the Quorn Pieces and fry with the spices for a few minutes, then add a splash of soy sauce.
Fry until cooked and lightly golden, then allow to cool.
Whisk together the satay dressing ingredients until smooth, adding water gradually to achieve a pourable consistency and adjust seasoning as needed.
In a large bowl, combine the Quorn Pieces, mango, cabbage, cucumber, carrot, red pepper, spring onions, chilli, and coriander.
Drizzle the satay dressing over the salad and toss until evenly combined.
Finish with crushed peanuts, sesame seeds, and optional extra toppings if desired.
