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Raw Butternut Squash Salad with Satay Dressing

April 1, 2015 / Niki / No Comments

I do love a completely raw salad and have been considering getting a spiraliser for a while now so that I can add extra crunchy veg. However, I have had mixed feelings about getting one as I didn’t simply want to buy into the hype.

So, why have I succumbed? On Friday I went to a video shoot with work and the amazing chefs we are working with had some leftover spiralised courgette spaghetti and it was so delicious, light and fresh. Now this may have been because they a fantastic chefs (and creators of Lunchbxd – a healthy lunch delivery service in London) or, it may have been the spiralised veg?

Anyway, off I went at the weekend to Lakeland and bought a spiraliser! I’ve got to say, I love it and have been merrily spiralising ever since.

This is my first recipe using the spirliser (more to follow!) and it tastes delicious, so fresh and crunchy. I love the combination of the crunchy butternut squash , crispy kale and the sweet, nutty and spicy peanut satay dressing.

This salad is really easy to make and super healthy. I think the more veg you can add the better for contrasting flavours and textures but even if you don’t have all the ingredients this salad will work really well.

 

I'd love to know if you made this recipe.

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Info

 

  4 servings
  10 minutes preparation time
  None cook time

Ingredients

  • 1/2 butternut squash sliced into crunchy long strips and then spiralised
  • 1 cup finely chopped red cabbage
  • 1/2 cup radish finely chopped
  • 3 spring onions chopped
  • 1 cup sugar snaps chopped
  • A bunch coriander chopped
  • 1/2 bag baby kale or kale
  • 2 tbsp sesame seeds
  • Pickled ginger (optional)

Peanut butter satay dressing

  • 2 tbsp peanut butter
  • Juice of 1/2 lime
  • 1 tbsp tamari
  • 1 tbsp sweet chilli
  • 1 tsp sesame oil
  • 1/4 cup water

Directions

  1. Chop all the veg and add to a large bowl.
  2. If you are using curly kale I recommend wilting in a pan with in a splash of sesame oil to a couple of minutes until wilted, otherwise add the baby kale to the mix.
  3. Spiralise or grate the butternut squash and add to the bowl.
  4. Add all the satay ingredients to a mini chopper and blitz until smooth.
  5. Divide into bowls and then drizzle with the satay dressing
  6. Top with the coriander and picked ginger.

 

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Recipe Tags: butternut squash raw satay

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