¼ cup peanut butter
2 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 Tbsp sesame oil
1 clove garlic, finely grated
1 tsp fresh ginger, finely grated
500g portabellini mushrooms, sliced
2-3 Tbsp olive oil
1 Tbsp sriracha, sambal oelek or any similar hot sauce
¼ purple cabbage, shredded finely
4 carrots, peeled and julienned or spiralised
2 large courgettes, julienned or spiralised
1 red chilli, seeds removed and thinly sliced
4 spring onions, thinly sliced
½ cup coriander leaves
½ cup bean sprouts
½ cup roasted salted peanuts, roughly chopped
Fresh lime wedges, for serving
For the dressing:
Place all the ingredients in a bowl and whisk.
Add a splash of warm water if you’d like to thin it out slightly..
Taste to adjust any seasoning and set aside.
Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden.
Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and coriander. Add a little drizzle of dressing and toss.
Add the mushrooms and mix everything well.
Plate the salad and sprinkle with bean sprouts and peanuts. Serve with chunky lime wedges.