½teaspoonlemon juicefreshly squeezed (about ½ of a whole lemon)
½heaping tablespoon of grated fresh gingeror ginger paste
¼teaspoonred chili flakesoptional, gives a little extra burst of spicy flavor
Salt and pepper to taste
In a large mixing bowl or salad bowl, gather all the salad ingredients.
Prepare the dressing by mixing all the ingredients in a mason jar or similar, whisk to combine. Add the dressing to the salad and toss together until the salad fully covered in the peanut dressing. Serve with toasted pine nuts and more freshly chopped coriander on top.
Make it Paleo - swap the peanut butter for almond butter.
Soy sauce (gluten-free) - use coconut aminos for a soy-free-version or tamari sauce (gluten-free) if you have.
Peanut butter - choose a creamy peanut butter version, if too thick you can warm it up slightly in a small saucepan align with a tablespoon of warm water.
Maple syrup - can substitute with honey or agave, but the taste will be slightly different. Maple syrup is the best choice as it gives the dressing a unique taste. And last option would be brown sugar.
Pine nuts - if your not a fan substitute with toasted pumpkin seeds (pepitas) or chopped toasted peanuts.
Ginger and chili flakes - these ingredients will add a little heat to the salad (very little in my opinion) but if you are preparing for kids too, add less to taste, you can always add a little extra later (tip: mix the extra amount with a little olive oil and stir it into the salad).
Onion - this salad will taste even better by adding thinly sliced white or red onion (about ½ of a large onion). Alternatively, feel free to increase the green onion amount (you can also do that after adding the dressing).